Chilli Tofu


This recipe. Oooooweee. It's  good un'.  Back when I was a vegetarian I used to like me a bit of chilli paneer ever now and again. And now that I'm vegan I get chilli tofu! And it's amazing! The sauce is sticky and spicy and the tofu is crispy and chewy. It's just really good :D.



400g pack of tofu (I use Cauldron tofu) with the water pressed out (i just use a few kitchen towels) and then cut into bite sized chunks
1/2 red pepper sliced
1/2 green pepper sliced

2 tbsps sesame seeds

For Sauce
Rapeseed oil for stir frying
1 large thumb of ginger (grated)
1 large green chilli (chopped) 
5 tbsps tamari sauce
2 tbsp apple cider vinegar
1/4 cup passata
a large squeeze of tomato ketchup (I use Biona ketchup)
2 tsp corn starch
1/2 cup water

Heat a wide saucepan on medium high heat, add 1 tbsp of rapeseed oil and spread the oil all over the surface of the pan.  Add the cubes of tofu to the pan and make sure all the cubes of tofu are touching the surface of the pan. Let the tofu become crispy on the side touching the pan. This could take 5-7 minutes but keep checking it. Once nicely browned and crispy on one side, flip each piece over and also the other side to cook. Once both sides are crispy, put the tofu in a bowl and set aside.

Add the sliced pepper and sesame seeds to the same pan and stir fry until the peppers have softened. Set aside.

For the sauce, heat the rapeseed oil in a saucepan over medium heat. Add ginger and green chilli and stir fry for a minute or so. Then, add the tamari, vinegar and passata and stir for another minute or so. Next, mix the cornstarch with the water and add to the sauce. Cook for another few minutes while the sauce thickens (it'll become thicker as it cools). Finish with a big squeeze of tomato ketchup. 

Fold in the tofu and pepper. Heat for another couple of minutes on low heat. To serve garnish with some freshly chopped coriander leaves, finely chopped radishes and chopped spring onions (if using).


Deepa DevlukiaComment