Indo Chinese Style Chilli Tofu
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Indo Chinese Style Chilli Tofu

Indo Chinese Style Chilli Tofu

with Stir-Fried Veg and Basmati Rice

Warming and aromatic, Chinese Five Spice incorporates all five Chinese cooking elements: bitter, sweet, pungent, salty and sour into a single spice mix. Widely used in Chinese cuisine, this blend works perfectly as a meat rub or to season fried rice or veg stir-fries.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


280 grams

Firm Tofu

(Contains Soya)

20 grams


1 sachet(s)

Chinese Five Spice

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

30 grams


15 grams

Sriracha Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Oil for Cooking

4 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3341 kJ
Energy (kcal)799 kcal
Fat26.4 g
of which saturates4.1 g
Carbohydrate103.7 g
of which sugars29.3 g
Protein36 g
Salt3.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Rolling Pin
Garlic Press
Large Frying Pan



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the tofu to a medium bowl with the cornflour and half the Chinese Five Spice. Season with salt and pepper, then toss to coat.


Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. 

While the tofu fries, discard any excess cornflour and wipe out the bowl.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.


When cooked, transfer the tofu to a plate lined with kitchen paper. Wipe out your pan, then pop back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and onion chunks. Stir-fry until golden and slightly charred, 5-7 mins. Season with pepper.

Meanwhile, in the (now empty) medium bowl, mix together the soy sauce, garlic, honey, sriracha and remaining Chinese Five Spice with the ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


Add the fried tofu back into the frying pan with the veg and stir in the sticky sauce. Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once thickened, remove from the heat. Taste and add more salt, pepper and a pinch of sugar (if you have any) if needed. Add a splash of water if it's a bit too thick.


Fluff up the rice with a fork, then share between your bowls.

Top with the sticky tofu and veg, spooning over the remaining sauce from the pan.

Finish by sprinkling over the peanuts.