Tofu 'steak' with sweet chilli sauce

Perfect, plant-based, parev main course

  • place PRE 10 minutes
  • place COOK 15 minutes
  • place SERVES 4
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This is a tasty way to serve tofu and a great main course alternative. Firm tofu, such as Cauldron works best as it keeps its shape and it has good texture. You  can use a milder, silky tofu, but bear in mind that it may break while cooking. The sweet chilli sauce is ideal as it is strong in flavour and gives the tofu a kick.

  • Warm the oil in a non-stick frying pan over a low heat. When hot add the spring onions. Cook, covered, for 5 minutes, then add the chilli, a pinch of salt and pepper and cook for another couple of minutes.
  • Drain the tofu over a colander or sieve for 5 minutes and press gently on all sides to expel some of the soaking liquid. This will give more firmness to the tofu. However don’t press out so much liquid. If too dry, it may break. 
  • Mix the sweet chilli sauce, toasted sesame oil, soy sauce, rice vinegar and honey in a jar. Taste and adjust seasoning or add more of your favourite flavouring ingredient. Roughly chop the coriander or chives and keep aside.
  • Increase the temperature to medium-high and put the tofu “steaks” in the hot pan with the onion, searing each side for a couple of minutes. 
  • Add the sweet chilli mixture to the seared tofu, cover and cook for a further 5 minutes over low heat, turning once.
  • Serve the tofu hot, topped with the chilli sauce it was cooked in and scattered with toasted cashew nuts and fresh coriander or chives.

2-3 tbsp olive oil

2 spring onions, green ends removed and finely sliced

1 fresh red chilli, partially seeded and finely sliced

800g firm tofu

For the sauce:

4 tbsp sweet chilli sauce

3 tbsp toasted sesame oil

2 tbsp soy sauce

1 tsp rice vinegar

1 tsp honey

For the garnish:

1 tbsp cashew nuts, toasted and roughly chopped

]Fresh coriander or chives.

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