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Singapore-Style Chilli Tofu
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Total Time:
50 minutes
Inspired by Singaporean chilli prawns, this tofu dish is a flavorful twist. Crispy tofu replaces prawns, soaking up the delicious sauce. Perfect for a quick midweek meal, even tofu skeptics will love it.
Ingredients:
  • 40 g cashew nuts
  • neutral oil for frying
  • 200 g firm tofu dried with kitchen paper and cut into bite-sized cubes
  • 1 onion finely chopped
  • 1 tablespoon grated ginger (approx. 3cm)
  • 3 cloves of garlic crushed
  • 2 red chillies finely chopped (use fewer chillies or deseed if you prefer a milder heat)
  • 1 medium tomato diced
  • 200 ml hot veg or chicken stock, or boiling water
  • ½ a medium head of broccoli or 150g tenderstem broccoli, cut into small florets
  • 1 small egg lightly beaten

  • 4 tablespoons tomato ketchup
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil preferably toasted
  • rice
Instructions:
  • Toast cashews in a large non-stick frying pan over medium heat until golden. Set aside. In the same pan, heat 1 tablespoon of oil and fry tofu for 5–10 minutes until golden on all sides. Set aside. Mix sauce ingredients in a small bowl and place near the stove. Wipe pan, add another tablespoon of oil, then cook onions, ginger, garlic, and chilies with a pinch of salt for 7–10 minutes until softened. Add tomatoes, sauce, and simmer for 3–5 minutes, stirring frequently. Pour in hot stock, add broccoli, and simmer. Mix in egg, return tofu, and cook until heated through. Adjust seasoning. Stir in toasted cashews just before serving. Serve with rice.

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