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Sticky sweet chilli tofu

5 from 2 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 200 g firm tofu (~ 1 cup)
  • 1 tbsp oil
  • 75 ml sweet chilli sauce (~ 1/4 cup)
  • 2 tbsp soy sauce
  • 1/2 small mild red chilli, finely chopped
  • 1 small clove garlic, minced
  • 1/2 tsp minced ginger
  • Salt
  • Black pepper
  • 300 g mixed vegetables, chopped (~ 3 cups chopped)
  • To serve: fresh coriander (cilantro), spring onions

Instructions

  • Start by pressing the tofu if you want to (I sometimes don't bother). If you don't have a tofu press, just sandwich it between two clean tea towels and place a few heavy books or pans on top, and leave for 30 minutes.
  • Cut the tofu into triangles or cubes. Heat the oil in a frying pan, and add the tofu. Cook over a medium heat for 5-10 minutes, turning regularly, until the tofu is golden brown and crispy all over.
  • Meanwhile, combine the sweet chilli sauce, soy sauce, chopped chilli, garlic and ginger in a bowl. Season with salt and pepper, and mix well.
  • Add the sauce to the crispy tofu, and allow to cook for another 5 minutes or so, stirring regularly, until the sauce has become thick and sticky.
  • Stir fry the vegetables in a separate pan, then serve with the sweet chilli tofu, topped with fresh coriander and some chopped spring onions.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.