Chilli Tofu Recipe

Ready to spice up your dinner routine with a plant-based delight that’s as delicious as it is easy? Let me take you on a little culinary adventure with crispy tofu cubes, flavorful fresh veggies, and a zesty sauce that’ll hit all the right notes. Trust me, this dish is a total game-changer, and your taste buds will thank you!

I adore turning uncomplicated elements into wonderful meals, and my Chilli Tofu is proof of that. Firm tofu and cornstarch are the main components of this dish.

They make a coating that, when pan-fried, gives you the texture that you are probably expecting from a crispy tofu meal. But that coating really isn’t the main attraction.

The show-stealer is really about the sauce, and what a sauce it is. The base is a mixture of soy sauce and chili sauce, two flavor-packed liquids that serve as the kind of backbone you want in a sauce.

The sweet portion of the equation comes from ketchup, of all things, which is also a liquid. Oh, and there is also a bit of sugar in there, but it isn’t obvious; in fact, the sauce tastes quite a lot like the kind of sweet-and-sour sauces I’ve had at various times both in the United States and in China.

Chilli Tofu Recipe Ingredients

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Firm Tofu: Rich in protein, low in calories, provides essential amino acids.

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Ginger: Adds warmth and spice, aids digestion, anti-inflammatory properties.

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Garlic: Enhances flavor, contains antioxidants, supports immune function.

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Bell Pepper: Adds crunch and sweetness, source of vitamin C and antioxidants.

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Soy Sauce: Provides umami flavor, contains sodium, enhances taste.

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Chili Sauce: Adds heat and spice, boosts metabolism, enhances flavor complexity.

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Tomato Ketchup: Gives sweetness, contains lycopene, balances flavors.

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Vinegar: Adds acidity, enhances flavors, acts as a preservative.

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Black Pepper: Adds depth and heat, contains antioxidants, enhances digestion.

Chilli Tofu Recipe Ingredient Quantities

• 14 oz (400g) firm tofu, cut into cubes
• 2 tablespoons cornstarch
• 3 tablespoons oil, divided
• 1 onion, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Salt, to taste
• 1 teaspoon black pepper
• 2 green onions, chopped
• 1 teaspoon sesame seeds, for garnish

How to Make this Chilli Tofu Recipe

1. Evenly cover the tofu cubes with cornstarch, making sure each piece is well coated. This will ensure they have a crisp, crunchy exterior when fried.

2. In a large skillet, medium-high heat 2 tablespoons of oil. Fry the tofu cubes until they are all sides golden brown and crisp. Remove and set aside.

3. In the skillet, add the leftover 1 tablespoon of oil. Sauté the diced onion until it’s see-through.

4. In a skillet, add the minced ginger and garlic, cooking for about a minute until fragrant.

5. Add the chopped bell pepper and stir-fry for 2-3 minutes, keeping it slightly crunchy.

6. In a small bowl, blend the soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Pour this sauce mixture over the vegetables in the skillet.

7. Return the tofu to the skillet and stir well to coat it in the sauce and mixed vegetables.

8. Sprinkle with salt and black pepper, adjusting to the taste you prefer.

9. Add the sliced green onions and mix briefly to blend.

10. Before serving hot, alongside rice or noodles if desired, sprinkle with sesame seeds.

Chilli Tofu Recipe Equipment Needed

1. Large skillet
2. Small bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing spoon or spatula
7. Plate or tray for setting aside tofu

FAQ

• Q: Can I use silken tofu instead of firm tofu?A: We suggest firm tofu for its texture. It holds up better when you cook it and cut it into cubes. Silken tofu may fall apart.
• Q: Is there a substitute for cornstarch?A: For coating the tofu, you may substitute cornstarch with potato starch or rice flour.
• Q: Can I make this recipe less spicy?A: Yes, you can cut down or leave out the chili sauce to tone down the heat in the dish.
• Q: How can I make this recipe gluten-free?When using soy sauce, be certain that it is gluten-free, and verify that all other components, such as ketchup and chile sauce, are likewise devoid of gluten.
• Q: What type of oil is best for this recipe?A neutral oil such as vegetable, canola, or peanut oil is perfect for this recipe because they’re high smoke point oils.

Chilli Tofu Recipe Substitutions and Variations

Tofu: Substitute tempeh for a richer, nuttier taste or paneer for a milk-based alternative.
Cornstarch: Substitute arrowroot powder or potato starch for cornstarch when you need a thickening agent.
Tamari, a soy sauce without gluten, is a perfect substitute for soy sauce. If you’re looking for something lower in sodium, opt for coconut aminos instead.
Chili sauce: Replace with sriracha if you want more heat, or use a sweet chili sauce for a less spicy and sweeter flavor.
Vinegar: Slightly different acidic elements can be used in its place, such as lime juice or rice vinegar.

Pro Tips

1. Press the tofu before using it to remove excess moisture. This will help the tofu become even crispier when fried.

2. Add a bit of sesame oil during the final stir of the tofu and vegetables for an extra layer of flavor.

3. Consider using toasted sesame seeds for garnish as they enhance the flavor profile and add a nutty aroma.

4. For a richer depth of flavor, you can deglaze the skillet with a splash of vegetable or mushroom broth after sautéing the ginger and garlic.

5. If you prefer a spicier dish, consider adding freshly sliced chili peppers along with the bell peppers or increase the amount of chili sauce according to your preference.