Sticky Sweet Chilli Tofu Recipe
10 minutes is all you need to make this sticky sweet chilli tofu. Keeping the ingredients minimal but packed with flavour. This is perfect for week night meals where you need something fast, tasty and nutritious.
What goes into this recipe?
Firm Tofu- you want to use firm tofu for this recipe, it helps get a sticky texture whilst holding the form.
Sweet Chilli Sauce- Recently tried Wild Cornwall sweet chilli sauce which is fantastic. If you haven’t heard of Wild Cornwall, check out their work – a fantastic selection of produce that’s been either foraged or grown on local farms.
Ginger-Fresh ginger makes such a difference to recipes. Powerful in flavour and so fragrant, you need to include this ingredient.
Cornflour- This helps coat the tofu and get a crispy outer skin.
Chives or Spring onions- The garnishing of the chives or spring onions is important. Don’t leave this step out as it adds loads of flavour and crunch to the garnish.
Tips for making this sticky tofu:
Toss in cornflour first – The best way to get crispy tofu, is to drain excess liquid, toss in cornflour, fry in sesame oil first before adding the sweet chilli sauce.
Finely chop the ginger and garlic- You want lots of the flavour but without it being overpowering, Keep the chopping to extra fine.
Add the sauce after frying- Make sure not to burn off that delicious sauce by adding to the tofu after it’s fried.
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If you like this recipe, why not try:
Buffalo Hot Sauce Tofu
Sticky Sriracha Tofu
Crispy Garlic Tofu
Sticky Sweet Chilli Tofu
Ingredients
- 280 g firm tofu
- 2 cloves garlic finely chopped
- 1 thumb sized fresh ginger finely chopped
- 1 head pak choi
- 4 tbsp sweet chilli sauce I used Wild Cornwall brand
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 portions steamed rice
- 2 tbsp finely chopped chives or spring onions
Instructions
- Put a pot of rice onto steam, I find washing the rice, add to a pot, cover with water until it sits around the pad of a finger over the level of rice, leave to boil for 6 minutes before taking off the heat and leaving the lid on for a further 6-7 minutes
- Start by draining the tofu, take off the excess water with a towel then dice into bite sized cubes
- Toss in the cornflour until coated, then fry on a high heat in the sesame oil for a few minutes, meanwhile finely chop the garlic, ginger then add to the pan with the tofu
- Once it has turned crispy, add the chopped pak choi, pour in the sweet chilli sauce and continue to fry for a further 5 minutes
- Pair with the cooked rice, toss with sesame seeds and garnish with the chives or spring onion
