Thai Sweet Chilli Tofu

Thai Sweet Chilli Tofu




o  450 g extra firm tofu 

o  2 tbsp corn starch or potato starch, to coat tofu

o  Pinch of salt

o  1 tbsp sesame oil 

o  2 tbsp ground nut oil or veg oil

o  1 pepper cut into squares

o  2 spring onions thinly sliced

o  3 heaped Tsp Thai Tingler sweet chilli jam

o  1 tbsp rice wine vinegar

o  1tbsp light soy sauce

To Serve

o  Serve with Steamed rice 

o  Garnish with Spring onions and fresh coriander 

o  A tsp of Mild Chilli Mishmash (Optional but tasty as an extra little kick)

The Method



Lightly dry the tofu with a clean Tea Towel or good quality kitchen Paper.

Cut the tofu into Large 2.5 cm cubes

Season the tofu cubes with the salt and add the corn-starch making sure each piece is well covered.

In a bowl, mix the Thai Tingler, Rice wine vinegar, soy sauce and 1 tbsp of sesame oil together. If you prefer your dishes extra saucy or if you plan to add other vegetables, feel free to double this sauce recipe.

In a pan, heat the ground nut/ veg oil over medium high heat and then fry the tofu cubes until crisp and golden. You will need to turn the tofu cubes to get them crisp on all sides. Please be careful as the tofu is prone to spitting.

Take out the tofu and fry the spring onions and diced peppers with the remaining 1tbsp of sesame oil.

Over medium high heat, add in the sauce and warm through stirring often to ensure it doesn’t burn. When warm add in the tofu and coat it well in the sauce. Cook for a few minutes until the sauce thickens and the tofu has absorbed some of the sauce and it has become sticky and well coated. If the sauce is to thick you can always add a little water or rice wine vinegar.

Serve with rice and garnish with some chopped spring onions, coriander, and a spoon full of  Mild Chilli Mish Mash.