Crispy Chili Tofu - Vegan Tofu Appetizer Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat profile, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while all-purpose flour is more common.

Slice 300 grams of firm tofu into bite-sized pieces.

Heat a frying pan over medium heat and cook the tofu for 2 minutes.

Add 1 finely chopped green or red chili to the pan and let it cook for another minute.

Add 1 small finely chopped onion to the pan and cook until golden brown, about 7-10 minutes over low or medium heat, stirring occasionally.

Add chopped green and red bell pepper to the pan and stir-fry for 1-2 minutes.

Add 1 tablespoon of vinegar, 1 tablespoon of red chili sauce, 3 tablespoons of ketchup, and 1 tablespoon of soy sauce to the pan; mix well.

Cook the mixture over low heat until the oil starts to separate from the vegetables, about 5-7 minutes, stirring occasionally. If the vegetables stick, add splashes of water.

Add 1 teaspoon of salt and around 4-5 tablespoons of water to the pan, adjusting for desired gravy consistency.

Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 3-4 tablespoons of water until smooth.

Add around 5 teaspoons of cornstarch slurry to the pan to thicken the gravy, mixing well.

Add the crispy tofu to the pan and mix until coated with the sauce.

Finish with chopped spring onion greens and switch off the flame.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens