Jamie Oliver Sweet Chilli Tofu

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Steam the broccoli: Chop the broccoli into florets and steam for 8-10 minutes, or until tender.
6. 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.
7. 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

Try More Jamie Oliver Recipes:

• Jamie Oliver Sticky Aubergine Noodles
• Jamie Oliver Sweet Potato & Black Bean Tacos
• Jamie Oliver Simple Roast Chicken
• Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)