Ginger Chilli Tofu

Vegan main course · Serves 4 · Ready in 50 min

Crisp golden tofu tumbles through a glossy Indo-Chinese sauce of ginger, garlic, green chilli and vibrant peppers — bold, fiery and satisfying. The sauce balances soy, vinegar and a touch of sweetness in a way that clings beautifully to every cube. Serve straight from the wok over steamed rice for an easy weeknight main.

Allergens:Soy: soy sauce is a source of soy and gluten. Use tamari as a soy-based but typically wheat-free alternative (check the label)., Gluten: soy sauce is the primary gluten source in this recipe. Cornflour is naturally gluten-free, but check the label as some brands include wheat-based cornflour., To make the dish fully gluten-free, use tamari in place of soy sauce, rice flour in place of cornflour, and a certified gluten-free ketchup if using ketchup instead of tomato purée.

• 400 g firm tofu, pressed for at least 15 minutes and cut into 2 cm cubes
• 3 tbsp cornflour (or rice flour), plus 1 tsp extra for the sauce slurry
• ½ tsp mild chilli powder
• ½ tsp freshly ground black pepper
• ½ tsp fine salt
• 1½ tbsp neutral oil (such as sunflower or rapeseed), divided
• 5 garlic cloves, finely minced
• 1 thumb-sized piece of fresh ginger (about 15 g), finely minced or grated
• 2–3 green chillies, finely sliced (deseeded for less heat)
• 1 medium red bell pepper (capsicum), cut into 2 cm chunks
• 1 medium green bell pepper (capsicum), cut into 2 cm chunks
• 4 spring onions, sliced, white and green parts separated
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp tomato purée or 1½ tbsp tomato ketchup
• 1 tsp caster sugar
• 100 ml cold water
• Salt and freshly ground black pepper, to taste

Instructions

1. 1.Press the tofu blocks firmly between two clean tea towels or kitchen paper and place a heavy object on top.
2. 2.Leave for at least 15 minutes to remove as much moisture as possible.
3. 3.When the tofu has pressed, cut it into 2 cm cubes.
4. 4.Preheat the oven to 200 °C fan (220 °C conventional) or preheat an air fryer to 200 °C.
5. 5.Combine 3 tbsp cornflour, the chilli powder, black pepper and salt in a large bowl. Add the tofu cubes and toss until each piece is evenly coated.
6. 6.Line a baking tray with baking paper. Arrange the coated cubes on the tray in a single layer, ensuring they do not touch. Drizzle with ½ tbsp neutral oil and turn each cube to coat lightly.
7. 7.Bake for 25 minutes, turning every cube halfway through cooking.
8. 8.When the tofu is golden and crisp on all sides, remove it from the oven and set aside.
9. 9.If using an air fryer, air-fry for 18–20 minutes, shaking the basket halfway through.
10. 10.When the tofu is golden and crisp, remove it from the air fryer and set aside.
11. 11.While the tofu bakes, mix the soy sauce (or tamari), rice vinegar, tomato purée (or ketchup) and sugar together in a small bowl.
12. 12.Stir the remaining 1 tsp cornflour into 100 ml cold water in a separate small bowl to make a smooth slurry. Set aside.
13. 13.Heat the remaining 1 tbsp neutral oil in a large wok or frying pan over a high heat until shimmering.
14. 14.Add the garlic, ginger, green chillies and the white parts of the spring onions. Stir-fry for 60–90 seconds, keeping everything moving so nothing scorches.
15. 15.When the aromatics are fragrant, add the red and green bell peppers. Stir-fry for 2–3 minutes until just tender but still holding a little crunch.
16. 16.When the peppers are ready, pour in the sauce mixture and stir to coat the vegetables. Cook for 30 seconds until bubbling.
17. 17.Stir the cornflour slurry once more and pour it into the wok. Stir constantly for about 1 minute until the sauce thickens and turns glossy.
18. 18.Add the crisp tofu cubes and toss gently to coat every piece in the sauce. Taste and adjust seasoning with salt and black pepper.
19. 19.Scatter over the green parts of the spring onions and serve immediately over steamed rice.
20. 20.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
21. 21.To reheat, place leftovers in a dry frying pan over a medium heat, stirring gently.
22. 22.When the leftovers are piping hot throughout, remove from the heat. The tofu will soften slightly on reheating.

External Recipes

• Restaurant Style Chilli Paneer Recipe (Health Score: 42)