Crunchy chilli tofu

Wheat, gluten, nut and dairy free

Customer Rating:
4.0 (1 votes)

Posted by: Rhona
On:

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Newbie

Serves

1

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
250g organic firm plain tofu More products
3 tbsp balsalmic vinegar More products
4 tbsp polenta grains

Limited availability due to high coronavirus demand

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1tsp hot chilli powder

Limited availability due to high coronavirus demand

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1 tsp crushed chillies

Limited availability due to high coronavirus demand

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freshly ground black pepper

Limited availability due to high coronavirus demand

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1 tbsp olive oil More products

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

Method

  • 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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Shopping List

Tofu Firm
Morinaga (349g)
£1.90
Medium Maize Meal Polenta Vegan
Real Foods
Limited availability due to high coronavirus demand
Chilli Powder
Real Foods
Limited availability due to high coronavirus demand
Crushed Chillies
Real Foods
Limited availability due to high coronavirus demand
Black Peppercorns
Real Foods
Limited availability due to high coronavirus demand
Extra Virgin Olive Oil
Hellenic (500ml)
£5.99
Balsamic Vinegar ORGANIC
Biona (0.5l)
£4.99