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Tofu has been around for over 2000 years. But could Simon be the first to use two types of tofu in the same recipe?! (Probably not, but hey it’s a VegKit first!) Serve up this spicy little number alongside rice for a bang-up meal.

You will need

Serves 2

  • 200 grams ground firm tofu, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon water
  • 40 ml peanut oil
  • 2 garlic cloves, diced
  • 2 long red chillies, diced
  • 2 tablespoons Szechuan peppercorns
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon fermented bean paste or black bean sauce
  • 1 teaspoon sugar
  • 1 1/2 cup water
  • 300 grams semi-firm tofu, cubed
  • 1 spring onion to garnish, sliced

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5 mins to prep

10 mins to cook

  1. Step 1

    In a bowl, break up the firm tofu into chunks and using the back of a fork, mash until minced.

  2. Step 2

    Add in cornstarch, sweet soy sauce and water and stir well. Allow to rest for 5 minutes.

  3. Step 3

    In a pan with peanut oil, fry off the chilli, garlic and Szechuan pepper until fragrant, then add the minced tofu mixture and stir.

  4. Step 4

    Add the capsicums, soy sauce, sugar and bean paste and stir, following with water. Leave to simmer.

  5. Step 5

    Take the semi-firm tofu cubes and add them to the pan, being careful to not break them as you stir.

  6. Step 6

    Once the mixture has reduced and thickened, remove from heat and serve with a garnish of spring onion.

Recipe: Simon Toohey

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