Go Back
+ servings
Crispy chilli tofu
Print

Crispy Chilli Tofu

The classic Chinese takeaway dish done vegan. Make sure to freeze and defrost the tofu to get the best texture possible!
Course Dinner
Cuisine Chinese
Diet Vegan
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 410kcal
Author Jess & Dan

Ingredients

  • 400 g firm tofu – frozen, defrosted and then pressed for at least an hour
  • 4 tablespoon cornflour
  • 2 tablespoon beef seasoning we use Tubby Tom's Steak Haus, optional
  • 2 tablespoon coconut oil
  • 1 inch piece of ginger – chopped finely
  • 3 cloves garlic – crushed
  • ¾ cup sweet chilli sauce
  • 1 tablespoon apple cider vinegar
  • 1.5 cups orange juice
  • 6 tablespoon tomato ketchup
  • 3.5 tablespoon soy sauce
  • 4 spring onions – cut into chunks
  • 2 carrots – cut into matchsticks
  • 2 red peppers – cut into strips
  • Chilli flakes – optional, to taste
  • Sesame seeds – for serving, optional

Instructions

  • Once your tofu has defrosted, press it for at least an hour. Once pressed, cut the tofu into 1cm wide strips, then coat in a mix of 2 tablespoon of the cornflour and the vegan beef seasoning (if using)
    400 g firm tofu, 4 tablespoon cornflour, 2 tablespoon beef seasoning
  • Heat up your oil in a frying pan. Once hot, add the tofu and cook until crispy and golden on all sides - you should end up with a nice crunch on the outside but still have a chewy middle.
    2 tablespoon coconut oil
  • Set the tofu aside while you make the sauce.
  • Add the garlic and ginger to a wok and cook for a minute on a medium heat.
    3 cloves garlic, 1 inch piece of ginger
  • Put the orange juice, apple cider vinegar, sweet chilli, ketchup and soy sauce into the wok and continue cooking on a medium-high heat.
    ¾ cup sweet chilli sauce, 1 tablespoon apple cider vinegar, 1.5 cups orange juice, 6 tablespoon tomato ketchup, 3.5 tablespoon soy sauce
  • Add in the veggies – red pepper, carrot and spring onions and stir well.
    2 carrots, 2 red peppers, 4 spring onions
  • Mix the remaining 2 tablespoon of cornflour with a splash of cold water and stir well. It should turn into a runny white liquid.
    4 tablespoon cornflour
  • Pour the cornflour mix into the wok and stir well, the sauce should thicken almost instantly.
  • At this point, taste the sauce and add chilli flakes, more sweet chilli or soy sauce, depending on your taste.
    Chilli flakes
  • Add the tofu to the wok and make sure it gets a good coating of sauce.
    400 g firm tofu
  • Serve with rice and sprinkle with sesame seeds to serve.
    Sesame seeds

Nutrition

Calories: 410kcal | Carbohydrates: 63g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1596mg | Potassium: 659mg | Fiber: 7g | Sugar: 41g | Vitamin A: 7505IU | Vitamin C: 128mg | Calcium: 288mg | Iron: 5mg