Vegan Chilli Tofu
Golden-crispy tofu tossed in a sticky chilli-garlic sauce with peppers and spring onions. Restaurant-style, vegan, and super satisfying with rice or noodles.
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
Ingredients
Crispy Tofu
400 g firm or extra-firm tofu, pressed & cubed
2 tbsp cornflour
1 tbsp soy sauce
½ tsp black pepper
2 tbsp oil
Chilli Sauce
1 tbsp oil
4 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp soy sauce
1½ tbsp chilli sauce (adjust to taste)
1 tbsp tomato ketchup
1 tbsp maple syrup or sugar
1 tsp rice vinegar or lemon juice
¼ cup water
Veggies
1 small onion, sliced
1 bell pepper, sliced
2 spring onions, chopped
Garnish
Sesame seeds
Fresh cilantro
Instructions
1️⃣ Make Tofu Crispy
Toss tofu with cornflour, soy sauce, and pepper
Pan-fry in oil 6–8 minutes until golden
or bake at 200°C (400°F) for 20 minutes
2️⃣ Prepare Sauce
Heat oil in pan
Saute garlic and ginger until fragrant
Add soy sauce, chilli sauce, ketchup, maple syrup, vinegar, and water
Simmer 2–3 minutes until slightly thick
3️⃣ Combine
Add onion and bell pepper; cook 2 minutes
Add crispy tofu
Toss until well coated and glossy
4️⃣ Finish
Stir in spring onions
Garnish with sesame seeds and cilantro
Tips
For extra crunch, double-fry or air-fry tofu
Keep heat mild or spicy as you like
Add mushrooms or broccoli for variation
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use tamari instead of soy sauce.
Q: Meal-prep friendly?
Best fresh, but keeps 2 days refrigerated.
Q: Sauce too spicy?
Add more ketchup or maple syrup to balance.
Nutritional Information
Calories: 360 kcal
Protein: 18 g
Carbs: 26 g
Fat: 18 g
Fiber: 4 g