Vegan Chilli Tofu
Vegan Chilli Tofu
Ingredients
For the Tofu
- 400 g firm tofu, pressed and cut into cubes
- 2 tablespoons cornstarch
- as needed oil, for frying
For the Aromatics and Vegetables
- 4 cloves garlic, chopped
- 20 g ginger, chopped
- a few dried red chilies
- 2 stalks spring onion, white parts chopped
- 1/2 red bell pepper, chopped into bite-sized pieces
- 1/2 green bell pepper, chopped into bite-sized pieces
- 1/2 yellow bell pepper, chopped into bite-sized pieces
- 2 fresh chilies, small, chopped
For the Sauce
- 3 tablespoons Chinsu hot sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup water
For Garnish
- as needed spring onion, green parts, chopped
- as needed sesame seeds
Instructions
- 1
Press the firm tofu to remove excess water. Once pressed, cut the tofu into desired cubes.
⏱️ 10 min
- 2
Place the tofu cubes in a bowl. Add 2 tablespoons of cornstarch and toss until the tofu cubes are evenly coated.
⏱️ 3 min
- 3
Heat a pan or wok with enough oil for frying. Fry the cornstarch-coated tofu cubes until they are golden brown and crispy. Remove the fried tofu from the pan and place them on a paper towel to drain excess oil. Set aside.
⏱️ 7 min
- 4
In a separate bowl, combine 3 tablespoons of Chinsu hot sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/4 cup of water. Whisk all ingredients together until well combined.
⏱️ 2 min
- 5
Chop 4 cloves of garlic, 1 thumb-sized piece of ginger (approximately 20g), the white parts of a few spring onions, 1/2 of a red bell pepper, 1/2 of a green bell pepper, 1/2 of a yellow bell pepper into bite-sized pieces, and a few fresh chilies.
⏱️ 10 min
- 6
Heat a wok with a small amount of oil. Add the chopped garlic, ginger, dried red chilies, white parts of spring onion, and chopped fresh chilies to the hot wok. Stir-fry briefly until fragrant.
⏱️ 2 min
- 7
Add the chopped red, green, and yellow bell peppers to the wok. Stir-fry for a short period until they are slightly tender-crisp.
⏱️ 3 min
- 8
Pour the prepared sauce mixture into the wok. Stir continuously to combine all ingredients.
⏱️ 1 min
- 9
Bring the sauce to a simmer, allowing it to thicken slightly.
⏱️ 2 min
- 10
Add the previously fried crispy tofu cubes into the simmering sauce. Toss gently to ensure all the tofu is thoroughly coated with the sauce.
⏱️ 2 min
- 11
Transfer the vegan chilli tofu to a serving dish. Garnish with chopped green parts of spring onion and a sprinkle of sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Chilli Tofu
For the Tofu
- 400 g firm tofu, pressed and cut into cubes
- 2 tablespoons cornstarch
- as needed oil, for frying
For the Aromatics and Vegetables
- 4 cloves garlic, chopped
- 20 g ginger, chopped
- a few dried red chilies
- 2 stalks spring onion, white parts chopped
- 1/2 red bell pepper, chopped into bite-sized pieces
- 1/2 green bell pepper, chopped into bite-sized pieces
- 1/2 yellow bell pepper, chopped into bite-sized pieces
- 2 fresh chilies, small, chopped
For the Sauce
- 3 tablespoons Chinsu hot sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup water
For Garnish
- as needed spring onion, green parts, chopped
- as needed sesame seeds
Instructions
- 1
Press the firm tofu to remove excess water. Once pressed, cut the tofu into desired cubes.
⏱️ 10 min - 2
Place the tofu cubes in a bowl. Add 2 tablespoons of cornstarch and toss until the tofu cubes are evenly coated.
⏱️ 3 min - 3
Heat a pan or wok with enough oil for frying. Fry the cornstarch-coated tofu cubes until they are golden brown and crispy. Remove the fried tofu from the pan and place them on a paper towel to drain excess oil. Set aside.
⏱️ 7 min - 4
In a separate bowl, combine 3 tablespoons of Chinsu hot sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/4 cup of water. Whisk all ingredients together until well combined.
⏱️ 2 min - 5
Chop 4 cloves of garlic, 1 thumb-sized piece of ginger (approximately 20g), the white parts of a few spring onions, 1/2 of a red bell pepper, 1/2 of a green bell pepper, 1/2 of a yellow bell pepper into bite-sized pieces, and a few fresh chilies.
⏱️ 10 min - 6
Heat a wok with a small amount of oil. Add the chopped garlic, ginger, dried red chilies, white parts of spring onion, and chopped fresh chilies to the hot wok. Stir-fry briefly until fragrant.
⏱️ 2 min - 7
Add the chopped red, green, and yellow bell peppers to the wok. Stir-fry for a short period until they are slightly tender-crisp.
⏱️ 3 min - 8
Pour the prepared sauce mixture into the wok. Stir continuously to combine all ingredients.
⏱️ 1 min - 9
Bring the sauce to a simmer, allowing it to thicken slightly.
⏱️ 2 min - 10
Add the previously fried crispy tofu cubes into the simmering sauce. Toss gently to ensure all the tofu is thoroughly coated with the sauce.
⏱️ 2 min - 11
Transfer the vegan chilli tofu to a serving dish. Garnish with chopped green parts of spring onion and a sprinkle of sesame seeds before serving.
⏱️ 1 min