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Chilli tofu

(recipe, Garcia Gonzalez)


Tofu cubes and capsicum tossed in spicy chilli sauce gravy


  1. Tofu 200 grams
  2. •Onion 1 medium
  3. •Green capsicum 1 large
  4. •Olive oil 2 tablespoons + to sprinkle
  5. •Garlic,crushed 12-15 cloves
  6. •Dark soy sauce 2 tablespoons
  7. •Green chillies,sliced diagonally 4
  8. •Red chilli sauce 1 tablespoon
  9. •Cornflour/ corn starch 2 tablespoons
  10. •Water ½ cup
  11. •Spring onion greens 2 stalks
  12. •Salt to taste
  13. •White pepper powder ½ teaspoon
  14. •Vegetable stock ½ cup
  15. •Vinegar 2 teaspoons


  1. Slice onion thickly. Cut capsicum into strips. Heat oil in a non stick wok, add onion and sauté on high heat. Add garlic and capsicum and continue to sauté. Cut tofu into small cubes and add to the wok. Add dark soy sauce, green chillies and red chilli sauce. Add cornflour to ½ cup water and mix well. Chop spring onion greens. Add salt, pepper powder and vegetable stock to the wok and mix everything well with a light hand. Add 2 tbsps of the cornflour mixture, mix lightly and cook till the mixture thickens. Add vinegar and mix. Take the wok off the heat and transfer the tofu into a serving dish. Drizzle a little olive oil on the spring onion greens and mix. Garnish the dish with this and serve hot.