Singapore-Style Chilli Tofu

Singapore-Style Chilli Tofu

Singapore-Style Chilli Tofu

Serves Serves 2
Time Cooks In50 minutes
DifficultyNot too tricky
Recipe From

Dominique's Kitchen

By Dominique Woolf
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Ingredients

  • 40 g cashew nuts
  • neutral oil , for frying
  • 200 g firm tofu , dried with kitchen paper and cut into bite-sized cubes
  • 1 onion , finely chopped
  • 1 tablespoon grated ginger , (approx. 3cm)
  • 3 cloves of garlic , crushed
  • 2 red chillies , finely chopped (use fewer chillies or deseed if you prefer a milder heat)
  • 1 medium tomato , diced
  • 200 ml hot veg or chicken stock, or boiling water
  • ½ a medium head of broccoli or 150g tenderstem broccoli, cut into small florets
  • 1 small egg , lightly beaten
  • For the sauce
  • 4 tablespoons tomato ketchup
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil , preferably toasted
  • To serve
  • rice
Tap For Method
Recipe From

Dominique's Kitchen

By Dominique Woolf
Tap For Ingredients

Method

Toast the cashews in a large non-stick frying pan over a medium heat until golden. Remove from the pan and set aside.

Add 1 tablespoon of oil to the pan and when hot, add the tofu and fry for 5–10 minutes, until all sides are golden. Remove from the pan and set aside.

Meanwhile, mix the sauce ingredients together in a small bowl and place near the stove.

Wipe any excess tofu crumbs from the pan, then add another tablespoon of oil. Reduce the heat to medium-low and add the onions, ginger, garlic and chillies along with a pinch of salt. Cook for 7–10 minutes, stirring occasionally, until softened. Add another drizzle of oil, if necessary.

Add the tomatoes along with the sauce and simmer for 3–5 minutes, or until the tomatoes have reduced down. Stir frequently to prevent it sticking to the pan, adding a splash of water, if needed.

Pour in the hot stock or water, turn the heat to medium and bring to a simmer. Add the broccoli and coat in the sauce. Cook for a couple of minutes, then pour in the egg, and stir to mix. Return the tofu to the pan and cook for a further minute, until heated through and the broccoli is just cooked. Loosen the sauce with a little water, if needed, then taste for seasoning and adjust as necessary.

Just before serving, stir through the toasted cashews. Serve with rice.

Tips

The egg thickens the sauce, and adds a lovely richness and flavour, but can easily be omitted for a vegan version.

Recipe From

Dominique's Kitchen

By Dominique Woolf