Dominique's Kitchen
By Dominique Woolf
Singapore-style chilli tofu
50 mins
Not Too Tricky
serves 2
About the recipe
This recipe was inspired by the stunning dish Singapore-style chilli prawns, which is itself a version of the famous Singapore chilli crab. Tofu can sometimes get a bad rap, but it makes a fantastic alternative to prawns, especially midweek. It has a relatively long shelf-life, so is great to have on hand in the fridge. Frying it until crispy gives it great texture, and it absorbs all the flavours of the sauce – and this dish is ALL about the sauce. It even converted my tofu-fearing husband.
Recipe From
Ingredients
40g cashew nuts
neutral oil, for frying
200g firm tofu, dried with kitchen paper and cut into bite-sized cubes
1 onion, finely chopped
1 tablespoon grated ginger (approx. 3cm)
3 cloves of garlic, crushed
2 red chillies, finely chopped (use fewer chillies or deseed if you prefer a milder heat)
1 medium tomato, diced
200ml hot veg or chicken stock, or boiling water
1⁄2 a medium head of broccoli or 150g tenderstem broccoli, cut into small florets
1 small egg, lightly beaten
For the sauce
4 tablespoons tomato ketchup
2 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil, preferably toasted
To serve
rice
Top Tip
The egg thickens the sauce, and adds a lovely richness and flavour, but can easily be omitted for a vegan version.
Method
- Toast the cashews in a large non-stick frying pan over a medium heat until golden. Remove from the pan and set aside.
- Add 1 tablespoon of oil to the pan and when hot, add the tofu and fry for 5–10 minutes, until all sides are golden. Remove from the pan and set aside.
- Meanwhile, mix the sauce ingredients together in a small bowl and place near the stove.
- Wipe any excess tofu crumbs from the pan, then add another tablespoon of oil. Reduce the heat to medium-low and add the onions, ginger, garlic and chillies along with a pinch of salt. Cook for 7–10 minutes, stirring occasionally, until softened. Add another drizzle of oil, if necessary.
- Add the tomatoes along with the sauce and simmer for 3–5 minutes, or until the tomatoes have reduced down. Stir frequently to prevent it sticking to the pan, adding a splash of water, if needed.
- Pour in the hot stock or water, turn the heat to medium and bring to a simmer. Add the broccoli and coat in the sauce. Cook for a couple of minutes, then pour in the egg, and stir to mix. Return the tofu to the pan and cook for a further minute, until heated through and the broccoli is just cooked. Loosen the sauce with a little water, if needed, then taste for seasoning and adjust as necessary.
- Just before serving, stir through the toasted cashews. Serve with rice.
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