Crispy Tofu with Spicy Sichuan Glaze Salad
Lee Kum Kee

Crispy Tofu with Spicy Sichuan Glaze Salad

Serves 2
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By Sandy Tang 

Perfect for veggies and meat-eaters alike, my nutritious tofu dish tastes best when baked until crispy. Glaze with a Sichuan sauce to give your taste buds an extra treat.


500g firm tofu, patted dry and cut into 2cm slices
3 Tbsp cornflour
2 tsp five spice powder
1 tsp salt
1 Tbsp vegetable oil
2 cloves of garlic

Sauce Mix

2 Tbsp honey
4 Tbsp water


2 gem lettuces
½ cucumber
1 spring onion, chopped
Sesame seeds


1 Pre-heat oven to 190°C / 170°C Fan / gas mark 5
2 Mix the cornflour, five spice powder and salt together. Coat each piece of tofu in the mix, ensuring all sides are coated evenly before shaking off any excess.
3 Bake the tofu slices for 20 minutes, until the coating is crispy.
4 Combine the sauce mix together in a bowl.
5 Add oil to a frying pan over medium heat. Add garlic and the baked tofu pieces and lightly sear them for 1-2 minutes.
6 Evenly pour the sauce mix over the tofu. Remove from the heat when the sauce is completely reduced, and no excess liquid is left.
7 Make your salad and dress it with Lee Kum Kee Seasoned Rice Vinegar and give it a good toss. Place the tofu on top and garnish with spring onions and sesame seeds.
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