As one of the classic Chinese takeaway favourites in Britain, we thought we’d try our hand at a slightly healthier, home-cooked version to give you those same sweet and sour flavours and crunchy textures of this popular dish. Super speedy with barely any chopping, this one’s perfect for sharing with the family.

Cook our delicious Crispy Chilli Tofu in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Crispy Chilli Tofu. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Stir-Fry Seasoning pot, a Honey Soy Sauce pot and a Chilli & Garlic Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Crispy Chilli Tofu in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Stir-Fry Seasoning
  • Honey Soy Sauce
  • Chilli & Garlic Sauce

Your shopping list for 2 servings:

  • 200g firm tofu
  • 120g jasmine rice
  • 1 large carrot
  • 5 spring onions
  • 2Tbsp cornflour
  • 150g sugarsnap peas (optional)
  • sesame seeds (optional)

Our 20 minute recipe

  1. Prepare the tofu

    Wrap the tofu block in some kitchen paper and place on a board. Put a heavy weight on it, like an oven tray filled with a couple of tins, and leave it like this for 10 mins to try to squeeze any excess water out of it.

  2. Make the rice

    Put the rice in a lidded non-stick pan with 250ml water. Bring to the boil then turn the heat down to low, cover and simmer for 8 mins. 

    Next put the sugarsnap peas in over the rice (if using), and then turn the heat off and leave it covered until you serve. When you turn the rice off, move on to step 3.

  3. Get stir-frying

    Put the cornflour in a large bowl and season it with salt and pepper. Cut the tofu into finger-width strips, then blot them dry and toss them in the cornflour.

    Heat 2 tbsp oil in a wok over medium-high heat and when hot, fry the tofu in batches until crisp and golden, then remove and put aside on kitchen paper.

    Add a little more oil then fry the STIR-FRY SEASONING for 20 secs.

    Add the grated carrot and the spring onions. Fry for 1 min, then pour in the HONEY SOY SAUCE with 50ml water. Turn the heat up to get it bubbling and slightly more glazed.

    Mix in the CHILLI & GARLIC SAUCE, then return the tofu to the pan and toss to coat in the sauce.

  4. Serve!

    Serve the rice and steamed sugar snap peas with the crispy chilli tofu over the top. Garnish with sesame seeds (if having).


Crispy Chilli Tofu Reviews

BASED ON 25 reviews


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