Home‎ > ‎Main meals‎ > ‎

Sweet chilli tofu with greens (v, lf)

Vegan, easy and very adaptable.
Serves 2.

Original post (with pictures) here.

350g block firm tofu
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp lime juice
1 tsp nutritional yeast
2 bunches bok choi (Chinese cabbage)
2 - 3 bunches gai lan (also known as kai-lan or Chinese brocolli)

Rice or noodles, to serve (optional)

1. Press your tofu using a tofu press (if you have one) or between chopping boards and under books (if you're like me).
2. While the tofu is pressing, combine the sweet chilli sauce, soy sauce, lime juice and nutritional yeast. Cut the pressed tofu into large squares and then pour the sweet chilli mixture over the tofu and allow to marinate briefly, about 15 minutes.
3. Wash the bok choi and gai lan and roughly chop or tear into medium sized pieces.
4. In a non-stick pan, stir fry the marinated tofu on medium-high heat until browned on both sides. Reserve any remaining marinade. When the tofu is cooked, reduce the heat to low and add the greens along with any remaining marinade. Continue stir frying for about 5 minutes, until the vegetables are just cooked but still crisp.
5. Serve with rice or noodles, or eat straight up.