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Crunchy chilli tofu

Wheat, gluten, nut and dairy free

Customer Rating:
4.0 (1 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Main Courses
Side dishes

You will need

250g organic firm plain tofu

Awaiting stock

More products
3 tbsp balsalmic vinegar More products
4 tbsp polenta grains More products
1tsp hot chilli powder More products
1 tsp crushed chillies More products
freshly ground black pepper More products
1 tbsp olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Drain the tofu on kitchen roll and pat dry (using a heavy plate to help squeeze out the water can help)
  • Slice the tofu into approx 1cm thick slices
  • Pour the balsamic vinegar onto a plate and marinate the tofu in it, 15 minutes on either side
  • Mix the polenta grains, chilli powder, crushed chillies and pepper together
  • Coat each slice of tofu in the mixture
  • Heat the oil in a frying pan and add the coated tofu slices, cook until golden brown and crunchy on both sides (approximately 5 minutes each side)
  • Serve immediately with a fresh green salad and vegetables of your choice

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