Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp tofu tossed with peppers, onion, garlic and green chilli in a sticky soy and tomato glaze, with broccoli.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g firm tofu, drained, patted dry and cut into cubes
- 1 tbsp cornflour (cornstarch)
- 1 tbsp oil
- 200 g broccoli, cut into small florets
- 1 onion, cut into chunks
- 1 green pepper, cut into chunks
- 3 garlic cloves, sliced
- 2 cm piece of ginger, grated
- 2 green chillies, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white wine vinegar
- 1 tbsp tomato purée (tomato paste)
- ½ tsp chilli powder
- 2 spring onions (scallions), sliced
Method
- Toss the tofu with the cornflour and a pinch of salt. Heat the oil in a wok over a high heat and fry the tofu for 6–7 minutes, turning, until crisp. Tip onto a plate.
- Meanwhile, mix the soy sauce, vinegar, tomato purée and chilli powder with 4 tbsp water.
- Add the broccoli to the wok with a splash of water and stir-fry for 3 minutes. Add the onion, pepper, garlic, ginger and chillies and stir-fry for 2 minutes more.
- Pour in the sauce and bubble for 1 minute until glossy, then return the tofu and toss to coat.
- Scatter with spring onions and serve straight away, while the tofu is still crisp.
Swaps and tips
Use tamari instead of soy sauce to make this gluten-free. This is the Indian-Chinese street food dish often called chilli paneer or chilli tofu, so keep it hot and fast.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 23 g | 8 g | 23 g | 441 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
