Chili tofu

Name: Chili tofu
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g extra firm tofu; 60 g cornstarch; 75 ml vegetable oil; 20 ml soy sauce; 20 ml dark soy sauce; 60 ml ketchup; 20 ml rice vinegar; 15 ml sriracha; 13 g white sugar; 8 g cornstarch; 15 g ginger; 3 ea garlic cloves; 1 ea jalapeno; 1 ea large red bell pepper; 400 g broccoli; 150 g red onion; 2 ea scallions

Recipe from Hetty Lui McKinnon · original post · full recipe on hettymckinnon.com

A vegan take on Indo-Chinese chili paneer: crispy cornstarch-coated tofu stir-fried with bell pepper, broccoli and onion in a sticky soy, ketchup and sriracha sauce.

Serves 4 35 min

VeganDairy freeLegumesStir frySpicyAsian

Ingredients

extra firm tofu — drained and cut into 2.5 cm cubes450 g
cornstarch60 g
vegetable oil — divided75 ml
soy sauce — 4 tsp20 ml
dark soy sauce — 4 tsp20 ml
ketchup60 ml
rice vinegar — 4 tsp20 ml
sriracha15 ml
white sugar13 g
cornstarch — for the sauce8 g
ginger — peeled and finely chopped15 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 20 ml Tamari instead of soy sauce
- 20 ml Tamari instead of dark soy sauce
Use tamari for both the light and dark soy sauce; the sauce will be a little lighter in colour but cooking times are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

extra firm tofu · 450 g
cornstarch · 68 g
vegetable oil · 75 ml
soy sauce · 20 ml
dark soy sauce · 20 ml
ketchup · 60 ml
rice vinegar · 20 ml
sriracha · 15 ml
white sugar · 13 g
ginger · 15 g
garlic cloves · 3 items
jalapeno · 1 item
large red bell pepper · 1 item
broccoli · 400 g
red onion · 150 g
scallions · 2 items

Method

Scatter the cornstarch onto a large plate or tray, season with 1 teaspoon salt and a big pinch of black pepper and toss to combine. Add the tofu and toss until coated on all sides.
Line a tray or plate with paper towels.
Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until hot, 1 to 2 minutes. Add the tofu and pan-fry until crispy and golden on all sides, 1 to 2 minutes per side. Transfer to the paper towels.
In a medium bowl, stir together the soy sauce, dark soy sauce, ketchup, rice vinegar, sriracha and sugar. Add 1 tablespoon cornstarch and 60 ml (1/4 cup) water and whisk until lump free.
Return the pan to medium-high heat with 1 to 2 tablespoons of oil. Add the ginger, garlic and jalapeno and stir until fragrant, about 30 seconds. Add the bell pepper, broccoli and onion, season with 1 teaspoon salt and stir-fry until crisp-tender, 4 to 6 minutes. Add the sauce and toss for 20 to 30 seconds until thickened. Add the tofu and toss until coated, then remove from the heat.
Top with scallions and eat with rice.