This easy and delicious sweet chilli tofu recipe by Jamie Oliver is a quick and nutritious meal packed with flavor. With crispy tofu coated in a tangy sweet chilli sauce, it’s a satisfying dish that can be made with simple, pantry-friendly ingredients. Serve it with rice and steamed broccoli for a complete meal.
Ingredients Needed
- 2 cups (about 390g / 13.8 oz) basmati rice
- 1 teaspoon veg stock powder or bouillon
- 560g (about 1 lb 4 oz) firm tofu
- 1 tablespoon cornflour (cornstarch)
- Olive oil (for frying)
- 1 head of broccoli
- 2 spring onions, sliced
- 1 teaspoon sesame seeds
For the Sweet Chilli Sauce:
- 1½ cups water (about 350ml / 12 fl oz), plus 3 tablespoons (45ml / 1½ fl oz)
- ⅓ cup rice vinegar (about 70ml / 2.4 fl oz)
- 1½ teaspoons dried chilli flakes
- 1½ tablespoons sugar
- 4 cloves of garlic, peeled and grated
- 5 teaspoons cornflour (cornstarch)
How To Make Sweet Chilli Tofu
- Cook the rice: Follow the packet instructions for cooking basmati rice, adding the veg stock powder (bouillon) to the water. Once cooked, fluff with a fork.
- Prepare the tofu: Cut the tofu into cubes. Place in a container with a lid and season with cornflour, 1 teaspoon of olive oil, black pepper, and sea salt. Close the lid and shake to coat evenly.
- Make the sweet chilli sauce: In a saucepan, add the water, rice vinegar, chilli flakes, and sugar. Grate in the garlic and cook on a medium-high heat, stirring occasionally, until it thickens slightly.
- Thicken the sauce: In a small bowl, mix the 5 teaspoons of cornflour with the remaining 3 tablespoons of water until fully dissolved. Pour this into the sauce and stir until it thickens further. Remove from heat.
- Steam the broccoli: Chop the broccoli into florets and steam for 8-10 minutes, or until tender.
- Cook the tofu: Heat some olive oil in a pan over high heat. Fry the tofu cubes until browned on all sides. Once browned, pour in the sweet chilli sauce and stir to coat the tofu evenly.
- Serve: Plate the rice and steamed broccoli. Top with the tofu and sweet chilli sauce. Garnish with sliced spring onions and sesame seeds.
Recipe Tips
- Press the tofu: Before cooking, press the tofu to remove excess water. This helps it crisp up better and absorb more flavour from the sauce.
- Use high heat for frying: Fry the tofu on high heat with enough oil to get it crispy on all sides. Don’t overcrowd the pan, as this can prevent crispiness.
- Stir the sauce constantly: When making the sweet chilli sauce, stir continuously to avoid lumps and ensure it thickens evenly.
- Steam the broccoli just right: Don’t over-steam the broccoli. Aim for a tender yet slightly crisp texture to complement the tofu and rice.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sweet chilli tofu cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: For freezing, place the cooled tofu and sauce in an airtight container. It can be frozen for up to 1 month. To thaw, place it in the fridge overnight before reheating.
- Reheat: Reheat the tofu in a pan on medium heat, adding a small splash of water or extra sauce to prevent it from drying out. Stir occasionally for about 5-7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 128g)
- Calories: 160
- Total Fat: 5g
- Total Carbohydrate: 21g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 8g
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