Crispy Spicy Garlic Tofu with Chinese Leaf by Ching He Huang
Lee Kum Kee

Crispy Spicy Garlic Tofu with Chinese Leaf by Ching He Huang

Serves 4 to share
Rate this Recipe

Fresh Chinese leaves are sliced and tossed in a sweetened spicy Lee Kum Kee Chilli Garlic Sauce, dressed with umami Lee Kum Kee Premium Light Soy Sauce, with nutty water chestnuts, crispy golden fried tofu, spring onions and cashew nuts. Perfect served with jasmine rice. 

Lee Kum Kee Chilli Garlic Sauce delivers a spicy garlic kick to the tofu and the Chinese leaf, imparting a slight red hue to the colour and Lee Kum Kee Premium Light Soy Sauce gives a salty fresh pop. 

Chinese leaf is very low in calories, is a good source of folic acid, vitamin B and high in vitamin C. It helps to protect the body from cancer and helps lower bad cholesterol levels. It is also an amazing source of vitamin K – which is important for bone health, wound healing and regulates blood calcium levels. 


Credit: Ching He Huang



500ml vegetable oil
400g block of organic fresh firm tofu, drained, sliced into 2cm x 2cm cubes
300g cooked jasmine rice (for 2 to share)
2 pinches sea salt
2 pinches ground white pepper
2 Tbsp cornflour
1 Tbsp rapeseed oil
1 small tin of water chestnuts, sliced (drained weight 140g)
1 knob fresh root ginger, peeled, finely grated
½ Chinese leaf, sliced length down in the middle, then sliced into ½ inch x 1 inch slices


1 Tbsp Shaoxing rice wine or dry sherry
1 Tbsp golden syrup


3 spring onions, washed, top, tailed, sliced to 1cm on a deep angle
1 small handful roasted cashew nuts


1 Place the tofu cubes in a deep bowl. Season it with salt, ground white pepper and dust over the cornflour and toss well to coat.
2 Heat a wok of oil or deep fat fryer to 180°C. Using a spider strainer or slotted spoon, gently lower the tofu cubes into the hot oil and fry for 4 minutes until golden and crisp. Remove the cooked tofu using a slotted spoon and drain it on a plate lined with kitchen paper.
3 Heat wok over a high heat until smoking, add the rapeseed oil. Give the oil a swirl, followed by the ginger. Add the Chinese leaves and wok tossing for 2 minutes until tender. Season with Shaoxing rice wine or dry sherry.
4 Add Lee Kum Kee Chilli Garlic Sauce , followed by water chestnuts. Toss cooking for a few seconds to combine and coat the ingredients well. Season with Lee Kum Kee Premium Light Soy Sauce and add the crispy golden tofu back to the wok and toss cooking for 30 seconds. Add the cashew nuts and spring onions.
5 To serve, transfer to a plate and serve immediately with jasmine rice.
share on facebook
send email

Other recipes you may like

All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.