Harissa adds a complex and smoky flavour to these perfectly crispy pieces of tofu.


  • 14 ounces extra firm tofu
  • 2 tbsp cornstarch
  • 2 tbsp Chef Laura’s Mother Harissa spice blend
  • 1 tbsp grapeseed oil

For the sauce

  • ¼ cup low-sodium soy sauce
  • 2 tbsp water
  • 2 tsp demerara brown sugar
  • 1 to 1/2 tsp chili sauce (use your favorite chili sauce or chili oil)
  • 3 cloves Chef Laura’s Roasted Garlic
  • 1/2 tsp rice wine vinegar
  • 2 tsp cornstarch


  1. Place the entire block of tofu (drained from its packaging liquid) on a pan. Place a sheet of parchment, saran or paper towel on top of the tofu then put a heavy item on top to drain out excess liquid. Chef tip: I use a couple of tins or cast iron pan. Don’t use anything too heavy that it would completely squish the tofu, but heavy enough that it can squeeze out liquid.
  2. Leave for 30 minutes and halfway through, change out the paper towels. Once the tofu has drained, slice in half, then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
  3. In a large skillet, add sesame oil then bring up to medium-high heat. Once oil is heated up, add the tofu to the skillet and let brown and crisp on all sides.
  4. In the meantime, whisk together the ingredients for the sauce.
  5. Toss the tofu around to coat then remove from heat.
  6. Serve and enjoy.