U.S. Markets closed

Crispy tofu with spring onions recipe

Kwoklyn Wan
Turn a few basic ingredients into a delicious, speedy dish - Sam Folan

With just five basic ingredients, you really can create a dish that your family and friends will think you’ve spent days preparing. Aromatic spring onions and crispy tofu are served with a rich, tasty, fermented chilli bean sauce. This is traditional Chinese cooking at its simplest.

Prep time: 2 minutes | Cooking time: 10 minutes


Three to four


  • 340g firm tofu
  • 2 tbsp groundnut oil
  • 300g spring onions, cut into 2½cm lengths
  • 2 tsp chilli bean paste
  • ½ tsp sugar
  • 1 tsp light soy sauce


  1. Slice the tofu into 2cm cubes and pat dry.
  2. Heat a non-stick wok with half of the oil and fry the tofu cubes until golden brown on all sides.
  3. Remove and drain on kitchen paper. Heat the remaining oil over a medium heat, then add the spring onions and fry for one minute.
  4. Return the fried tofu to the pan with the chilli bean paste, sugar and soy. Fry for a further one or two minutes. Serve hot.

Recipe from The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, published by Hardie Grant (£15). Order your copy from books.telegraph.co.uk