Step 1Heat the oil in a large, high-sided pan over medium heat to 180°C or until a cube of bread sizzles to golden in 40sec. Meanwhile, pat the tofu dry with kitchen paper and toss in the corn our until completely coated. Working in batches, fry the tofu for 3-4min until light golden and crisp. Lift out using a slotted spoon on to kitchen paper to drain well.
Step 2Heat the extra 2tbsp oil in a frying pan over medium-high heat. Add the ginger and garlic and cook for 30sec. Add the sake, teriyaki and sriracha sauces and stir-fry for 1-2min or until sauce turns syrupy. Remove from heat, add the tofu and stir to coat thoroughly in the sauce. Sprinkle over the spring onions and serve warm with a garnish of crispy fried onions, if using, and brown rice and wilted pak choi on the side, if you like.
Per serving: (without rice/pak choi/crispy onions)
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
