Chilli Garlic Tofu

Chilli Garlic Tofu

Tofu is tossed in a flavourful spicy sauce made with soy sauce, chili sauce, vinegar!

Tastes great with fried rice or hakka noodles.

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I am Kanika.

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Ingredients

Ingredients

  • 1 block Firm Tofu, grated
  • 2 cups Mixed Bell Peppers, sliced
  • 4–5 cloves Garlic, minced
  • 2 Tomatoes, sliced (pulp and seeds removed)
  • 1 medium Onion, sliced
  • 2 tbsp Chilli Sauce or Sriracha
  • 1 tbsp Soy Sauce or Coconut Aminos
  • 2 tsp Vinegar (Apple Cider or Rice Vinegar works best)
  • ½ tsp Sugar (to balance the heat)
  • Oil for cooking
  • Salt and Pepper, to taste

Method

  1. Heat a splash of oil in a wok or a large frying pan over high heat. You want it hot so the veggies stay crisp!
  2. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the sliced onions and bell peppers. Sauté for 3–4 minutes until the veggies are tender-crisp.
  3. Stir in the sliced tomatoes (make sure the watery pulp is removed first!). Cook for another minute just to soften them slightly without losing their shape.
  4. Add the grated tofu to the pan. Immediately pour in the chilli sauce, soy sauce, vinegar, and sugar. Season with salt and pepper to taste.
  5. Toss everything together over high heat for 2–3 minutes. The tofu should absorb the sauces.
  6. Dish it up immediately while it's piping hot. This is incredible on its own, over steamed jasmine rice, or tucked into a wrap.
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