Baked Chilli Tofu


Who here is a Chilli Paneer fan? What if I told you, you could alllll the tastiness without any of the fat (or the MSG?). Ok, you got me, it’s not completely like for like but it’s a damn good alternative! If you want a ‘cheesier’ taste, I recommend using Fermented Tofu.

Serves: 2
Time: 45 mins

1 packet of extra firm tofu – cubed (approx 2cm)
any veg – I go with broccoli usually as it’s my fave!
4 green chillies – finely chopped
4 garlic cloves – finely sliced
1 tbsp East End Green Chilli Sauce (or any other green chilli sauce)
2 tbsp Maggi Extra Hot Chilli Sauce (or any other red chilli sauce)
2 tbsp soy sauce / tamari
1 tbsp white vinegar
1 tbsp cornstarch
1 tsp worcester sauce
1 cup water
red chilli powder

1. Preheat oven on 200°
2. Toss cubed tofu in salt, pepper and red chilli powder and bake for about 20 mins (toss halfway) to give a firm slightly crisp texture (you don’t want it to be solid in the middle)
3. Prepare veg by steaming and place to one side
4. Prepare sauce by mixing chilli sauces, soy sauce, white vinegar, cornstarch, worcester sauce and water together and ensuring the cornstarch has disappeared
5. Once tofu is ready, heat oil of choice (I use coconut) in a wok and add garlic and chillies, let aromas release (couple of minutes)
6. Add tofu and veg and let that cook for a couple of minutes, then add the sauce
7. Coat tofu and veg evenly and cook for a few minutes until sauce has reduced into just a glossy layer
8. Serve immediately over noodles, rice or naan (or even by itself!)

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