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
- 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.
- 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.
- 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.
- In the meantime, whisk together the ingredients for the sauce.
- Toss the tofu around to coat then remove from heat.
- Serve and enjoy.