Singapore Style Chilli and Garlic Tofu

with Jasmine Rice

Spicy
Vegetarian
Asian
Low Calorie
Singaporean

Serve up a Singaporean feast with sweet and spicy chili tofu. Served in a luxurious, rich and ever-so satisfying sauce, you are sure to want to make some more!

Nutrition Per Portion

454 Calories |
51.2g Carbohydrates |
24.1g Fat |
3g Fibre |
12.8g Protein |
16.7g Sugar

Olive Oil
Jasmine Rice
Limes
Fresh Coriander
Red Capsicum
Brown Onion
Brown Sugar
Vegetable Stock
Tomato Ketchup
Garlic Chilli And Ginger Paste
Tofu

0.0 min

Bring a saucepan of salted water to the boil.
0.5 min

Slice the tofu into pieces.
1.0 min

Add the rice to the boiling water and cook until tender (11mins).
1.5 min

Roughly chop the brown onion and red capsicum.
2.5 min

Chop the fresh coriander and set aside.
3.0 min

Juice the lime and set aside.
3.5 min

In a frying pan or wok, heat 1/3 of the olive oil over medium-high heat.
4.5 min

Add the red capsicum and brown onion. Cook until both have started to soften.
6.5 min

Add the garlic, ginger and chilli paste and stir to combine.
7.0 min

Add the tomato ketchup, brown sugar and lime juice.
8.0 min

Add the vegetable stock and stir until the sauce is combined.
8.5 min

Reduce the heat and continue to cook the sauce until it has thickened slightly.
10.0 min

In another frying pan heat the remaining olive oil over medium heat.
11.0 min

Add the tofu and pan fry until golden on both sides.
12.0 min

Drain the rice.
13.5 min

Remove the tofu from the heat.
14.0 min

Distribute the rice among the serving bowls.
15.0 min

Serve the chilli-garlic sauce with the tofu atop the rice.
17.0 min

Garnish with fresh coriander and serve.

Ingredients

Olive Oil

Jasmine Rice ,

Limes , juiced

Fresh Coriander , chopped

Red Capsicum , chopped

Brown Onion , chopped

Brown Sugar

Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

Tomato Ketchup

Garlic Chilli And Ginger Paste

Tofu