Carole Food.
Garlic Chilli Tofu
Crumbling tofu into little pieces then roasting it gives a really great texture. It’s crunchy, slightly chewy and very satisfying to eat. I’ve fried it here with spring onion, garlic and birds eye chilli then it’s coated in a savoury sauce. It’s great with white rice, or stuffed into lettuce wraps!
Jump to recipeCrumbling tofu into little pieces then roasting it gives a really great texture. It’s crunchy, slightly chewy and very satisfying to eat. I’ve fried it here with spring onion, garlic and birds eye chilli then it’s coated in a savoury sauce. It’s great with white rice, or stuffed into lettuce wraps!
Why you’ll love this dish
- Nutritious - tofu is one of my favourite things to have in the fridge at all times! It’s relatively cheap (compared to meat and fish) but it’s an excellent source of protein, calcium and lots of other nutrients too. Have a quick google on the benefits of eating tofu and you may be surprised!
- Versatile - this recipe is pretty versatile and can be adapted to what you have in the fridge, e.g., if you don’t have any spring onion, maybe add a bit of ginger. More substitution examples can be found below!
What ingredients do you need for this dish (includes possible substitutions)?
Extra firm tofu: you’ll need extra firm tofu here to ensure it crisps up nicely in the oven.
Spring onions: this can be substituted for normal onions or shallots. Or even some grated ginger would be delicious too!
Garlic: as usual lots of garlic is needed!
Birds eye chilli: I love birds eye chilli in this dish because it’s got a great level of spice and is slightly aromatic. But use your favourite chilli here instead if you prefer!
Fish sauce: provides the seasoning for the dish, but could be substituted with light soy sauce instead if needed.
Dark soy: provides the seasoning and colour to the dish!
Sugar: balances the flavours in the dish, can be substituted with sugar alternatives though if required.
What to serve this with?
This is great with white rice or stuffed into lettuce wraps for a slightly lighter meal!
Instructions
Prepare the tofu
Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. You’ll want the largest and shallowest tray you have to ensure the tofu gets nice and crispy. Drain the tofu from the package and dry it as best you can! I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.
Fry the aromatics
In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the spring onion, garlic and chilli. Cook until golden, about 2 minutes.
Make the sauce
Add the tofu back into the pan. Then add the fish sauce, soy sauce, sugar and water. Increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat in either in the microwave, or on the hob.
Can this be frozen?
I wouldn’t recommend freezing this as the tofu may end up a bit soggy!
If you’re looking for another tofu dish, be sure to try out these recipes:
Garlic Chilli Tofu
Crumbling tofu into little pieces then roasting it gives a really great texture. It’s crunchy, slightly chewy and very satisfying to eat. I’ve fried it here with spring onion, garlic and birds eye chilli then it’s coated in a savoury sauce. It’s great with white rice, or stuffed into lettuce wraps!
Ingredients
- 300g extra firm tofu, drained and excess moisture removed
- 2 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 - 1 birds eye chilli, finely chopped
- 1 tbsp fish sauce
- 1 tbsp dark soy
- 1 tbsp sugar
- 50ml water
- Oil
Method
- Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. You’ll want the largest and shallowest tray you have to ensure the tofu gets nice and crisp.
- Drain the tofu from the package and dry it as best you can! I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.
- In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the spring onion, garlic and chilli. Cook until golden, about 2 minutes. Stir often.
- Add the tofu back into the pan. Then add the soy sauce, fish sauce and sugar.
- Pour in 50ml water, increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes. And that’s it!
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Contact
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