Chilli-fried tofu with chilli sauce and egg-fried rice

Artists' Cookbook, curated by Rudy Kanhye, launched at CCA, Glasgow, 11 August 2017.

My son Zak is doing his GCSE Food Tech at home, in the kitchen of our Hockney Bigger Splash bungalow. It's chilli-fried tofu just with chilli sauce and then chilli-fried tofu with egg-fried rice. And then chilli-fried tofu with chilli sauce and then chilli-fried tofu with egg-fried rice. Occasionally our dog Lulu runs off with an ingredient or two. Here are my son's notes:

On Saturday 21 February, I practiced the chilli-fried tofu with egg-fried rice. I began the dish at 5.40pm and it was on the table at 6.30pm. I worked without breaks and did three different bits of the recipe, but not the mint sauce.

Planning and safety: I planned my dish well but during it, I realised I was missing a few ingredients. This made me make some changes, which was good. But I used what I had learned about the tofu and spicing. I made sure I washed my hands first and that my kitchen environment was clean and tidy. I was using hot oils which was dangerous but I was careful and made sure there was ventilation and damp tea towels around.
Equipment: Non-stick frying pans, pots, sharp knife for tofu and chillis, different chopping boards, big spoon for lowering tofu in oil, kitchen towel, extractor fan.


For the tofu
2 tbsp vegetable oil, plus extra for shallow frying
500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into
1.5cm/_in cubes
4 tbsp rice flour
2 tbsp Sichuan peppercorns, crushed
75g/3oz cashew nuts

For the chilli sauce
150ml/5fl oz rice wine vinegar
150g/5oz caster sugar
4 tbsp soy sauce
2 red chillies, finely diced
2 tsp dried chilli flakes
10cm/4in piece fresh root ginger, peeled, finely grated
2 carrots, peeled, julienned

For the egg-fried rice
2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions, drained
2 large free-range eggs, lightly beaten
2 tsp sesame oil
salt and freshly ground black pepper
4 spring onions, finely sliced
3 tbsp chopped fresh coriander leaves

For the wholemeal chapati
125g wholemeal flour
1 pinch salt
1 tablespoon olive oil
60ml water