Chilli Tofu
Golden pan-fried tofu tossed with peppers, onion and a bold chilli-soy glaze. A protein-rich vegan take on the Indo-Chinese classic.
30 min 2 servingsEasy
Ingredients
2 servingsContains: soy
Flavor profile
Spice
Sweetness
Richness
Method
- 1Press the tofu to remove excess water, then cut it into bite-sized cubes.
- 2Toss the cubes gently in cornflour, a little soy sauce and salt.
- 3Shallow-fry the tofu in hot oil until golden on all sides, then drain.
- 4In a wok, heat a little oil and stir-fry the garlic, ginger and green chilli.
- 5Add the onion and capsicum cubes, stir-frying on high heat for two minutes.
- 6Stir in the soy sauce, chilli sauce, vinegar and a pinch of sugar.
- 7Add a splash of water and the cornflour slurry, stirring to a glossy sauce.
- 8Fold in the fried tofu carefully so the cubes stay whole.
- 9Finish with spring onion greens and serve hot.
Frequently asked
About 30 minutes total — 15 min prep and 15 min cooking.
Yes — Chilli Tofu is gluten free, veg.
Chilli Tofu contains soy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
