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Sweet Chili Tofu Recipe

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This recipe for Sweet Chili Tofu, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


2 blocks extra firm tofu, sliced into cubes (around 240 g each)
cup bell-pepper, sliced into squares
1 heaping tbsp corn-starch
onion-leeks, chopped
2 tbsp sesame-oil, for frying
tsp salt

For the Sweet Chili Sauce
2 tsp chili-sauce (I used sriracha)
tbsp corn-starch
2 tbsp soy-sauce
2 tbsp coconut-sugar or other sugar
1 tbsp maple-syrup or other liquid-sweetener
6 cloves garlic, minced
2 tsp sesame-oil

Dry the tofu & cut into cubes. I wrap the tofu in towels & put a plate on top of it till excess-liquid is absorbed by the towels.
Sprinkle salt on the tofu-cubes. Add the cornstarch then coat the tofu well. In a bowl, combine all the ingredients to the sauce.
In a pan, heat round 1 tablespoon of sesame-oil then fry the tofu cubes till golden and crisp. You might have to turn round the tofu-cubes.
Take out the tofu & sautee the onion-leeks and bell-peppers in a little sesame-oil.
Add from the tofu, sauce, then blend well. The sauce will thicken in the corn-starch. Serve with a bowl of rice and also enjoy while hot!




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