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John Whaite’s sticky chilli tofu
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280g pack Tofoo Naked Extra Firm Tofu, cut into 2cm cubes
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
1 large onion, halved and sliced
1-2 large red chillies, deseeded if liked, finely shredded
½ -1 tsp chilli powder
30g piece root ginger, peeled and finely grated
4 cloves garlic, finely grated or chopped
2 tbsp tomato ketchup
2 tbsp light soy sauce
4 tsp dark brown muscovado sugar
1 tsp cornflour
2-3 tbsp sunflower oil
Boiled rice, to serve
1. Put the sliced peppers and onion into a small bowl and have it handy. Put the shredded chilli, chilli powder, ginger and garlic into another small bowl. Whisk together the ketchup, soy, sugar, cornflour and 3 tbsp water in a third bowl.
2. Heat a large frying pan (one you have a lid for) over a high heat and add 1-2 tbsp oil. When the oil is hot, add the tofu and fry according to pack instructions, tossing frequently, until golden and slightly crispy. Tip into a bowl and set aside until needed.
3. Return the pan to a high heat and add 1 tbsp oil. When the oil is hot, add the peppers and onion and stir-fry, tossing frequently, until the pepper is a little softer and the skin is slightly blistered – a couple of minutes. Add about 3 tbsp water and cover with a lid. Steam for 3 minutes until the vegetables are tender but still have some crunch, then remove from the heat and allow the water to evaporate.
4. Add the chilli, ginger and garlic mixture and fry, stirring with a wooden spoon, just for a minute, then stir in the ketchup mixture and cook for a few seconds more until the sauce has thickened. Remove the pan from the heat. If the mixture is very thick then add 1 tbsp or so more water and stir to combine – the sauce should be like thick honey. Stir the tofu into the sauce and serve with boiled rice.
Typical values per serving:
Vegan, Per serving (with 180g cooked rice)