This easy Vegetarian Sweet Chilli Tofu by Jamie Oliver is a quick, delicious, and nutritious meal. The crispy tofu is coated in a sweet and spicy chilli sauce and served with fluffy rice and tender broccoli. Perfect for a busy weeknight, and easily adaptable with ingredients you already have in your kitchen!
Ingredients Needed
- 2 cups (about 390g / 14oz) basmati rice
- 1 teaspoon vegetable stock powder or bouillon
- 560g (1 block) firm tofu
- 1 tablespoon cornflour (cornstarch)
- Olive oil (for frying)
- 1 head of broccoli
- 2 spring onions, sliced
- 1 teaspoon sesame seeds
For the Sweet Chilli Sauce:
- 1½ cups (about 350ml / 12oz) water, plus 3 tablespoons
- ⅓ cup (about 70ml / 2.5oz) rice vinegar
- 1½ teaspoons dried chilli flakes
- 1½ tablespoons sugar
- 4 cloves of garlic, peeled and grated
- 5 teaspoons cornflour (cornstarch)
How To Make Vegetarian Sweet Chilli Tofu
- Cook the rice: Cook your rice according to the packet instructions on a medium-high heat, adding the vegetable stock powder to the water. Once cooked, fluff with a fork.
- Prepare the tofu: Chop the tofu into cubes, place in a container with a lid, and season with cornflour, 1 teaspoon of olive oil, black pepper, and sea salt. Close the container and shake to coat evenly.
- Make the sweet chilli sauce: For the sauce, combine the water, rice vinegar, chilli flakes, and sugar in a saucepan. Grate in the garlic and cook on medium-high heat, stirring until it slightly thickens.
- Thicken the sauce: In a small bowl, mix 5 teaspoons of cornflour with the remaining 3 tablespoons of water and stir until fully dissolved. Pour this into the sauce and stir—this will thicken it further. Remove from the heat.
- Cook the broccoli: Chop the broccoli into florets and steam for 8 to 10 minutes until tender.
- Pan-fry the tofu: Heat a little olive oil in a pan on high heat. Add the tofu and cook until browned on all sides, then pour in the sweet chilli sauce and stir to coat completely.
- Serve: Serve the tofu with the rice and steamed broccoli. Garnish with sliced spring onions and sesame seeds. Enjoy!
Recipe Tips
- Press your tofu: Before cooking, press the tofu to remove excess water. This will help it crisp up nicely and absorb the sauce better.
- Use high heat for tofu: Fry the tofu on high heat to get a golden, crispy texture on all sides.
- Don’t skip the cornflour coating: Tossing the tofu in cornflour helps it crisp up and adds a nice texture when frying.
- Steam broccoli just right: Steam the broccoli until tender but not too soft, so it still has a bit of crunch to balance the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Vegetarian Sweet Chilli Tofu cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, place the tofu and rice in a sealed container or freezer bag. It can be stored in the freezer for up to 1 month. When ready to serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat a little olive oil in a pan on medium heat. Add the tofu and rice, and stir occasionally for about 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 2g
- Total Carbohydrate: 16g
- Sugars: 12g
- Protein: 9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Nut Roast
- Jamie Oliver Vegetarian Spaghetti Bolognese
- Jamie Oliver Vegetarian Sausage Rolls
- Jamie Oliver Vegetarian Meatloaf
Jamie Oliver Vegetarian Sweet Chilli Tofu
Description
This easy Vegetarian Sweet Chilli Tofu by Jamie Oliver is a quick, delicious, and nutritious meal. The crispy tofu is coated in a sweet and spicy chilli sauce and served with fluffy rice and tender broccoli. Perfect for a busy weeknight, and easily adaptable with ingredients you already have in your kitchen!
Ingredients
For the Sweet Chilli Sauce:
Instructions
- Cook the rice: Cook your rice according to the packet instructions on a medium-high heat, adding the vegetable stock powder to the water. Once cooked, fluff with a fork.
- Prepare the tofu: Chop the tofu into cubes, place in a container with a lid, and season with cornflour, 1 teaspoon of olive oil, black pepper, and sea salt. Close the container and shake to coat evenly.
- Make the sweet chilli sauce: For the sauce, combine the water, rice vinegar, chilli flakes, and sugar in a saucepan. Grate in the garlic and cook on medium-high heat, stirring until it slightly thickens.
- Thicken the sauce: In a small bowl, mix 5 teaspoons of cornflour with the remaining 3 tablespoons of water and stir until fully dissolved. Pour this into the sauce and stir—this will thicken it further. Remove from the heat.
- Cook the broccoli: Chop the broccoli into florets and steam for 8 to 10 minutes until tender.
- Pan-fry the tofu: Heat a little olive oil in a pan on high heat. Add the tofu and cook until browned on all sides, then pour in the sweet chilli sauce and stir to coat completely.
- Serve: Serve the tofu with the rice and steamed broccoli. Garnish with sliced spring onions and sesame seeds. Enjoy!
Notes
- Press your tofu: Before cooking, press the tofu to remove excess water. This will help it crisp up nicely and absorb the sauce better.
- Use high heat for tofu: Fry the tofu on high heat to get a golden, crispy texture on all sides.
- Don’t skip the cornflour coating: Tossing the tofu in cornflour helps it crisp up and adds a nice texture when frying.
- Steam broccoli just right: Steam the broccoli until tender but not too soft, so it still has a bit of crunch to balance the dish.
Jamie Oliver Vegetarian Sweet Chilli Tofu