Gluten Free · Main Meals · Recipes · Snacks · Starters

Chilli Tofu

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Chilli Tofu

This is a quick and easy small meal for when you want a meat free day. Mr Rossen isn’t a huge fan of tofu, since he is away on work I’ve taken the opportunity to indulge my love for it. Tofu takes on whatever flavour you put with it and is a great vehicle for so many flavours. This recipe has an Asian feel, but I will do more with tofu showing it’s diversity. I served this with grilled asparagus but it would be great next to any vegetable, or by itself as a snack with some crushed peanuts or cashews added to the sauce.

Equipment required

1 small deep base saucepan

Shopping list for 1 person

1 cup of vegetable oil
200g of tofu
2 tsp of sambal oelek
1 tbsp of soy sauce
1 tbsp of ketjap manis
2 cloves of garlic

Method to the madness

Place the oil in the saucepan and turn to a high heat, you should have about 1.5 cm in the bottom of the pan

Cube the tofu to your desired size and pat dry with kitchen towel

Once the oil is ready, you can test it by placing a garlic clove in to see if it sizzles, add both cloves, then the tofu. You might need to do this in batches depending on the size if your cubes

Cook the tofu until it is golden, it should take between 3-5 minutes. Once cooked drain on kitchen paper

Mix the sauce ingredients together, once the tofu has drained put it in a bowl and spoon the sauce over. Do not pour it over as you risk making it soggy. Evenly coat all the cubes, soon the mixture onto your serving plate. ENJOY!

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