Ching He Huang Crispy Sweet Chilli Tofu with Water Chestnuts and Jasmine Rice recipe on Lorraine

Ching He Huang served up a tasty Crispy Sweet Chilli Tofu with Water Chestnuts and Jasmine Rice for a easy meal in minutes for Chinese New Year on today’s episode of Lorraine.

The ingredients are: 400g firm tofu, drained and patted completely dry and sliced into 1.5cm cubes, Pinch of sea salt, Pinch of ground white pepper, 160ml liquid from a can of chick peas (this is called aquafaba), 4 tbsp cornflour, Vegetable oil, for frying and Cooked jasmine rice, to serve.

For the Sweet chilli sauce: 1 tsp rapeseed oil, 3 cloves garlic, finely chopped, 2.5cm piece root ginger, grated, 1 red chilli, deseeded and finely chopped, 1 spring onion, trimmed and finely sliced – separate the white and green, 3 tbsp sweet chilli sauce, 1 tbsp tamari or low-sodium light soy sauce, Juice of 1 lime, 225g can sliced water chestnuts, drained and Small handful of freshly chopped coriander.




See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.