Uyghur Cumin Tofu Recipe | Ballymaloe Festival of Food

Ingredients

• 280g extra firm tofu, cut into 4-5cm squares or rectangles, 2-3cm thick
• 200ml vegetable oil
• 1/2 onion, thinly sliced into half moons
• 4 small red dried chillies (e.g. bird's eye chillies)
• 3 tbsp cumin seeds, toasted
• 1 tsp ground cumin
• 1 1/2 tsp ground Sichuan peppercorns
• 1/4 tsp chilli powder
• 1/2 tsp caster sugar
• 3/4 tsp fine sea salt
• 1/2 tsp MSG
• handful of fresh coriander leaves