• Sangeethaa Siva

Thai Chilli Tofu

A quick and easy crispy thai chilli tofu stir fry recipe. Pan-fried tofu tossed in a vegan friendly chilli sauce. Ready in minutes!


GAH! I seriously couldn’t stop eating these crispy little nuggets of pan-fried tofu that later get tossed in Thai Chilli gravy made with aromatics like red onions, garlic, ginger, but with a little spice too. And just to give it a little something extra, chopped scallions on top to give it that POP of color and flavor. And lovelies, this recipe is all about the pantry staples.

Ingredients:

  • 400 g Firm tofu

  • 2 Tbsp Tamari or soy sauce

  • Tapioca or Cornstarch

  • 3-4 Tbsp high smoke oil (I used peanut oil)

Thai Chilli Sauce:

  • 4 Tbsp Tamari (for gluten-free version) or soy sauce

  • ½ Tbsp Rice wine vinegar

  • 2 Tbsp Honey

  • 2 Tsp Tapioca or Cornstarch

  • 3 Large garlic cloves, pressed

  • ½ Tbsp Peanut Butter

  • Sriracha, desired amount

  • 5 Tsp grated ginger

  • 1 Hot chilli pepper, sliced thinly or chilli flakes, to taste

  • 3 Small spring onions, sliced thinly

  • 1½ Tsp freshly ground black pepper

  • 1 Red onion, thinly sliced

  • sesame seeds, to garnish (optional)


Directions:

  1. Cut tofu into equal size squares. Pour 2 tbsp of tamari or soy sauce over the tofu and stir a few times so that it’s marinated evenly. Only quick marination is needed as tofu will be later coated in sauce.

  2. Dust tofu in thin layer of tapioca, shaking any excess flour off. Skip this step if you prefer to bake your tofu

  3. Heat up 3 tbsp of oil in a wok or pan. Once the oil gets hot start frying tofu. Watch over it and turn frequently so that it does not burn. Once first batch is golden brown, remove it from the pan and place it a piece of kitchen towel to drain the excess oil off. If you want to bake your tofu instead, heat up the oven to 180º C / 360º F and spread tofu pieces on a baking tray. Bake for about 20-25 minutes, flipping tofu once half way through baking.

  4. In a bowl, mix 4 tbsp of tamari (or soy sauce), 4 tbsp of water, rice wine vinegar and honey, sriracha, and peanut butter.

  5. Pour another tablespoon of oil and add sliced white parts of spring onions (save green bits as garnish),red onions and sliced chilli. Fry gently on medium heat until they both soften, for about 5 minutes. After 5 minutes add pressed garlic cloves and grated ginger and fry for a bit stirring constantly so that they don’t burn.

  6. Pour in the sauce you prepared earlier (mix well before adding as cornflour will drop to the bottom). Let the sauce bubble gently for a minute or two so that it thickens a bit. Now incorporate tofu to the sauce and add ground pepper to taste – I used just over a teaspoon.

  7. Garnish with Spring Onions and sesame seeds

  8. Voila:)

Serve over a bowl of steaming hot basmati rice!

You don't have to cook fancy or complicated masterpieces..just good food from fresh ingredients.” -Julia Child

#thaichillitofu #southasiancuisine #tofu #cookingwithlove #platedbysangee #ranislove


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© 2015 by Sangeethaa Siva