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Plated meal

Singapore Style Chilli and Garlic Tofu with Jasmine Rice

  • Spicy
  • Vegetarian
  • Asian
  • Low Calorie
  • Singaporean

Serve up a Singaporean feast with sweet and spicy chili tofu. Served in a luxurious, rich and ever-so satisfying sauce, you are sure to want to make some more!

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Nutrition Per Serving

  • Calories 515
  • Carbs 66.4g
  • Fat 24.1g
  • Fibre 3g
  • Protein 13g
  • Sugar 28.8g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

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  • Step 1

    Begin by pressing the tofu to remove excess moisture. Wrap in a clean kitchen towel or paper towels, place a heavy object on top, and let sit for 15-20 minutes.

  • Step 2

    Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with a 1:2 ratio of rice to water. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes or until water is absorbed. Let sit covered for 5 minutes after turning off the heat.

  • Step 3

    Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water, stirring until fully dissolved.

  • Step 4

    Finely chop the red capsicum, brown onion, and fresh coriander. Set aside.

  • Step 5

    Slice the pressed tofu into 1cm thick slices, ready for frying.

  • Step 6

    Heat 1.5 tablespoons of olive oil per person in a large pan over medium-high heat. Saute the chopped onion and red capsicum until softened, about 5 minutes.

  • Step 7

    Stir in the garlic chilli and ginger paste to the vegetables, cooking for another 2 minutes.

  • Step 8

    In a separate pan, heat a little olive oil and fry the tofu slices until golden brown on each side, about 3-4 minutes per side. Set aside.

  • Step 9

    To the vegetables, add tomato ketchup, brown sugar, and 150ml of vegetable stock per person. Bring to a simmer and cook until the sauce thickens, about 5-10 minutes.

  • Step 10

    Stir half of the chopped coriander and lime juice into the sauce. Adjust seasoning with salt and pepper.

  • Step 11

    Serve the sauteed vegetables atop the cooked jasmine rice. Place the fried tofu slices on top of the vegetables. Garnish with the remaining chopped coriander.

Olive Oil
Olive Oil
1.5 tablespoons per person
1.50 Tablespoons
Jasmine Rice
Jasmine Rice
75.00 Grams
Limes
Limes
juiced 1/2 lime juiced per person
1.00 Whole
Fresh Coriander
Fresh Coriander
chopped
2.00 Grams
Red Capsicum
Red Capsicum
chopped
1.00 Whole
Brown Onion
Brown Onion
chopped
1.00 Whole
Brown Sugar
Brown Sugar
12.50 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
150.00 Millilitres
Tomato Ketchup
Tomato Ketchup
50.00 Grams
Garlic Chilli And Ginger Paste
Garlic Chilli And Ginger Paste
20.00 Grams
Tofu
Tofu
120.00 Grams

Reviews

5.0
1 reviews

Verified

5 out of 5 stars
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Ease of cooking

Very quick and easy to make and tasted delicious

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