Chinese Chilli Tofu

    30 minutes

    This is a beautiful vegetarian dish originating in China or an equally good side dish. Tofu is braised in a rich chilli bean paste sauce.

    2 people made this

    Serves: 3 

    • 250g firm tofu, cut into bite sized cubes
    • 2 tablespoons oil
    • 2 tablespoons chilli bean paste (toban djan)
    • 2cm piece fresh ginger, finely diced
    • 1 teaspoon chilli powder
    • water, as needed
    • 1 teaspoon soy sauce
    • salt, to taste
    • 1 small bunch fresh garlic shoots, cut into 3cm lengths
    • 1 teaspoon cornflour, mixed with 1 teaspoon water
    • ground Szechuan peppercorns, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Blanch tofu in lightly salted boiling water for 1-2 minutes. Drain and set aside.
    2. Heat 2 tablespoons oil in a deep frying pan or wok. Stir fry the chilli bean paste until fragrant. Add the ginger and chilli powder then stir fry for 1-2 minutes.
    3. Add the tofu and just enough water to cover. Bring to the boil then add soy sauce, salt and garlic shoots. Gently stir. Lower the heat and simmer for a few minutes.
    4. Add the cornflour slurry and gently stir into the sauce until it has thickened. Garnish with ground Szechuan peppercorns and serve.


    Dried Sichuan peppercorns, chilli bean paste and garlic shoots can be purchased in Asian speciality shops or online.

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