Chili Tofu

“If I tell you that I have never liked the taste of tofu (like ever in my past 30-something years), you will not believe me because I could not stop eating this. My 3 year old is an extremely picky eater though we are working hard to change that. Once I finished cooking, I gave a piece to my husband. My toddler had just finished munching on some snack so I didn’t think that she would want to eat (plus her being a picky eater; I just wasn’t going to bother offering this to her until lunch time). She asked to taste and I was taken aback that she could not stop eating this. so there you have it folks…it’s worth giving this a shot.”

Extra firm tofu – 1 pk
Spring onion – 1/2 cup
Red onion – 1/2 cup (cut into large pieces)
Broccoli – 1/2
Corn starch
Soy sauce
Chilli sauce
Salt and black pepper to taste

1. Dry out excess water (be gentle so the tofu doesn’t crumble) from tofu with a paper towel. Gently press and wrap in another dry paper towel for 10-15 min

2. Cut tofu into cubes and place in a large bowl

3. Add 3 tbsp of cornstarch, 1/4 tsp salt and 1/2 tsp black pepper. Gently mix so each tofu is coated with the mixture of cornstarch, salt and black pepper.

4. Drizzle 1-2 tbsp of oil on a non-stick pan. Gently place tofu pieces on the pan and fry until golden brown then flip them over and continue until all sides of the tofu have turned into golden brown color. ***this is the key step. Tofu must be well cooked (not under cooked and not overcooked) and CRISPY. Keep the flame on low to medium heat. This step will take 10-15 min**

5. Add 2 tbsp of oil to a pan or wok. Add 1 tbsp of ginger paste or minced ginger and 1 tbsp of miced garlic. Once the color turns into golden brown, add 1/2 cup spring onions, and 1/2 cup red onion. Saute for 1-2 min. Add 1/2 cup of broccoli florets and 1/2 cup of bell peppers (any color you have). Saute for 2-3 min.

6. Add 2 tbsp ketch up, tbsp siaracha (chilly) sauce, 2 tbsp of soy sauce and 2 tbsp of honey (can substitute with sugar if honey not avaialble). Add 1/2 tsp of salt (or to desired taste). Be sure to not overcook vegetables. They should remain crunchy. Add tofu.

7. Garnish with spring onions and sesame seeds.

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