Chilli Tofu Recipe

Press and cube tofu

Drain the tofu and press between paper towels or a clean kitchen towel with a weight on top for 15–20 minutes to remove excess water. Cut into 2 cm (3/4") cubes.

Season and coat

Toss the tofu cubes with 1 tsp salt and 1/2 tsp white pepper. Add 3 tbs cornstarch and toss gently until evenly coated.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 4 tbs neutral oil in an even layer. Once hot, add tofu cubes in a single layer (work in batches if needed) and shallow-fry, turning occasionally, until all sides are golden and crisp, about 8–10 minutes per batch. Transfer fried tofu to a plate lined with paper towels to drain.

Make sauce mixture

In a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 2 tbs tomato ketchup, 1.5 tbs chili sauce, 1 tbs rice vinegar, 1 tsp sugar and 60 ml water. Stir until sugar dissolves.

Prepare cornstarch slurry

In a separate small bowl mix 1 tsp cornstarch with 1 tbs cold water until smooth; set aside.

Prep vegetables

Cut bell peppers into 2 cm pieces. Trim spring onions; slice white and light-green parts thinly on the bias and reserve the dark-green tops for garnish. Thinly shred the fresh chillies. Mince garlic and ginger finely.

Stir-fry aromatics & vegetables

Wipe out the tofu pan leaving a thin film of oil (add 1 tbs more oil if pan is dry) and return to medium-high heat. Add minced garlic and ginger; stir-fry 20–30 seconds until aromatic but not browned. Add white and light-green parts of spring onions, shredded chillies, and bell peppers. Stir-fry for 2–3 minutes until peppers are bright and slightly tender-crisp.

Add sauce and thicken

Pour the prepared sauce mixture into the pan with vegetables and bring to a gentle boil. Stir the cornstarch slurry once more and slowly pour into the simmering sauce, stirring constantly. Cook 1–2 minutes until sauce thickens and becomes glossy.

Add tofu and finish

Gently add the fried tofu to the pan and fold briefly to coat without breaking the cubes, 1–2 minutes, allowing tofu to heat through and pick up the sauce. Drizzle 1 tsp sesame oil and sprinkle 1 tsp toasted sesame seeds and 1/4 tsp freshly ground black pepper. Taste and adjust salt or soy if needed.

Garnish and serve

Turn off heat, sprinkle the reserved dark-green spring onion tops over the chilli tofu. Serve immediately with steamed rice or noodles.