By now any Brisbane vegans would know that Huo Fo has reopened in Upper Mt Gravatt under the new name Su Life. After listening to everyone on twitter raving about their spicy crispy chicken we finally made it over to Su Life for lunch. It was really delicious food, we left the restaurant barely able to move and my niece and I fell asleep on the car ride home – a sign of a very good meal in my book! By the time we got home and I woke up I was craving some more of their chicken so I decided to give it a shot myself. The result was so much better than I expected! This was possibly the best thing I have ever eaten. I have dreamed of it daily since I made it… It is spicy enough to leave a tingle on your lips, so crispy it crunches as you chew it and the sauce is lick-your-fingers sticky!

I served it with a side of bok choy and cashew nuts stir-fried in sesame oil.

 

 

 

 

 

 

 

 

For this you will need:
1 knob ginger, chopped
2 garlic cloves, chopped
1 cup water
1 cup soy sauce and 1/3 cup soy sauce
1 teaspoon vinegar
3 tablespoons tomato sauce
3/4 cup glucose syrup
chilli flakes
1 kg firm tofu, washed and pressed. Chopped into uneven cubes.
4 no-eggs
1 1/2 cup flour
1/2 cup cornflour
oil, for deep-frying. I use sunflower oil.

 

 

 

 

 

 

 

 

In a large fry pan heat the ginger, garlic and water until it starts to simmer.

 

 

 

 

 

 

 

 

 

Add in one cup of the soy sauce

 

 

 

 

 

 

 

 

 

 

and vinegar* and bring the sauce to boil.

*I used some garlic vinegar I had laying in the pantry. Normal white vinegar will be fine to use.

 

 

 

 

 

 

 

 

Stir through the tomato sauce and reduce the sauce to a low heat.

 

 

 

 

 

 

 

 

Add in the glucose syrup

 

 

 

 

 

 

 

 

along with a generous serving of chilli flakes. I used about 2 tablespoons, we like things spicy in our house. If you aren’t a chilli-fiend then just put in what you can handle.

Simmer until the sauce becomes thick and sticky. About 15 minutes. Continue to stir the sauce every few minutes while it is simmering.

 

 

 

 

 

 

 

 

While the sauce is thickening we can cook the tofu.

In a bowl combine the tofu with the no egg.

 

 

 

 

 

 

 

 

And 1/3 cup of the soy sauce. Coat the tofu well. You can do this step before hand and leave the tofu to marinate in the soy sauce if you like.

 

 

 

 

 

 

 

 

Mix through the flour and corn flour with the tofu until it is all coated.

Using either a deep-fryer or a wok fry the tofu until golden brown.

 

 

 

 

 

 

 

 

Try your darndest not to eat all of the tofu then and there. It is very difficult. Look at that crispy goodness!!! I DIE!!

 

 

 

 

 

 

 

 

Once the sauce is nice and thick and sticky stir the deep-fried tofu through and return it to a high heat for two minutes just to heat it all up.

 

 

 

 

 

 

 

 

Serve it with a stir-fry or noodles.

 

 

 

 

 

 

 

 

 

 

 

 

Or hell, just serve it on its own. This is what dreams are made of. Sticky, hot, crispy dreams.