Chilli Tofu

Nishma Shah, Founder of Shambhu's

Shambhus Chilli Tofu
Prep Time: 8M
Cooking Time: 25M
Serves: 2

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

Serves 2

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

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

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.

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