Sweet chilli tofu

Sweet chilli tofu

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 510 kcal
, Fat: 18 g
, Carbohydrate: 60 g
, Protein: 25 g

Tofu is one of those foods that you either love or hate. Eaten on its own, it tastes fairly bland, however it has the ability to take on all the aromas of other ingredients. In this recipe, it's all about the sauce. It contains a cacophony of aromatic flavours made up of sweet chilli, garlic and soy sauce with a hint of lemon. The spicy sauce sticks to the tofu, giving the dish the perfect texture and bags of flavour. In this recipe, I serve it on a bed of rice with fresh spring onions and sesame seeds!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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750 g tofu, cut into approx. 2.5 cm cubes
a little salt
a little pepper

Sauce and garnish

2 garlic cloves, finely chopped
200 g sweet chilli sauce
2 tbsp sugar
6 tbsp soy sauce
2 tbsp lemon juice
1 tbsp Maizena cornflour, mixed with 1 tbsp of cold water
1 spring onion incl. green part, cut into rings
2 tsp sesame seeds
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How it's done

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Place the tofu on a baking tray lined with baking paper, season.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Remove from the oven, leave to cool.

Sauce and garnish

Mix the garlic, chilli sauce, sugar, soy sauce and lemon juice in a pan, bring to the boil, simmer for approx. 5 mins. Stir in the prepared cornflour and continue to simmer for approx. 2 mins. Add the tofu and heat gently.

Plate up the tofu and sauce, garnish with the spring onions and sesame seeds.

Good to know
Serve with: Rice.

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