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An aerial close up view of two bowls of chilli oil tofu, Asian greens and rice mixed together. The bowls are dark blue ceramic and the background is dark mottled grey. A glass of water sits to the top right of the image, one bowl sits in the centre of the image, and the other sits in top right hand side

Chilli oil tofu (FODMAP friendly, vegan)

Nut free option, gluten free
*This recipe uses Australian tablespoons. Use ml for international accuracy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the chilli oil tofu:

  • 450-500 g firm tofu cut into small bite sized cubes
  • 3 teaspoons Korean chilli flakes see notes
  • 3 teaspoons sesame seeds
  • 25-50g spring onion greens chopped
  • 4 teaspoons freshly grated ginger
  • Freshly cracked pepper Sichuan, regular or white
  • 80ml (4 tablespoons)* vegetable or peanut oil
  • 40-60ml (2-3 tablespoons)* gluten free dark soy sauce (use less for Tamari)
  • 20ml (1 tablespoon)* black rice vinegar or white rice vinegar to taste
  • 2-3 teaspoons maple syrup or honey
  • salt to taste (add salt only if necessary)
  • 2 teaspoons natural peanut butter natural (optional)
  • 1 teaspoon cornflour or potato starch (optional)

To serve (for 5-6 people, optional)

  • 1 1/2 cups cooked white rice
  • Lightly cooked greens I use the remaining spring onion greens, 1-2 bunches Pak or Bok choi, 1 bunch broccolini, 250g green beans, small handful of edamame seasoned and finished with toasted sesame oil

Instructions
 

  • Place the chilli flakes, ginger, spring onion greens and pepper in a heatproof bowl. Stir them up, then arrange them into a small pile (this makes it easier for the small quantity of oil to interact with all the ingredients).
  • In a medium frypan over a medium heat, heat the oil until it’s really hot and shimmering, about 2 minutes on a gas stove. Carefully pour this hot oil over the chilli mixture. It should sizzle up and make the oil lovely and fragrant. If you’re using Korean chilli flakes, it should also take on a lovely red colour.
  • Add the dark soy sauce, honey or maple and black rice vinegar. Stir to combine, then taste and adjust to your liking.
  • If you’re using it, add the peanut butter or tahini and stir to combine.
  • Add the corn starch and mix to combine, then add the tofu cubes and stir to coat.
  • Return the tofu and all the sauce to the pan and cook for 2-3 minutes or until the tofu is heated through and the sauce thickened. Add a splash of water if the sauce gets too thick at any point. Plate up and serve.
Keyword FODMAP friendly, low fodmap vegan, vegan
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