Chilli Tofu

Nishma Shah, Founder of Shambhu's

Shambhus Chilli Tofu

This delicious sweet and sour, spicy tofu is one of our favourite ever dishes.

  1. 340g extra firm tofu
  2. 3 tablespoons tamari/soy sauce
  3. 3 pineapple rings
  4. 1 tablespoon rice vinegar
  5. 2 whole pitted dates (or more depending on desired sweetness)
  6. ½ red pepper
  7. ½ yellow pepper
  8. 2 cloves garlic
  9. 2 chillies, medium hot
  10. 3 sticks spring onion
  11. Sesame oil (optional, for greasing the pan)

Serves 2

  • Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
  • Either mince or finely grate the garlic cloves.
  • Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
  • Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
  • Slice the chillies and spring onions into rings.

  • Warm up a non-stick pan and keep on low heat.
  • When the pan is warm, add the tofu pieces.
  • As the tofu pieces cook they will release water – simply allow the water to steam off.
  • Toss the tofu pieces so that they do not stick to the pan.
  • Let the pieces brown slightly, or cook until they are hot to touch.
  • Increase the heat if the tofu pieces are not browning.
  • Add the garlic and stir when necessary to prevent the garlic from burning.
  • When you get the aroma of the garlic, add the chillies and stir.
  • Add the remaining ingredients, except for the spring onions.
  • Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
  • Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
  • Take off the heat and finally add the spring onions.

* This dish can be made in advance; heat it up before serving.

* This dish can be served with rice or noodles.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.