Sichuan chilli tomato tofu

A recipe from Kat – Surry Hills

This is my vegetarian adaptation of a Chinese classic.


1 tbsp. groundnut oil

2 cloves garlic, crushed

1 red chilli, chopped

1 tbsp. Sichuan peppercorns

1 tbsp. chilli bean paste (check the label to make sure its veggie)

400g extra firm tofu or fried tofu (not the puffy ones), cubed

1 tbsp. Shaohsing wine or dry sherry

2 large ripe tomatoes chopped into quarters (skin on)

2 spring onions, sliced

1 tbsp. light soy

150ml vegetable stock

2 tbsps. cornflour mixed with 4 tbsps. water to form a paste

Coriander to garnish


Heat wok over a high heat and add the oil. Add in garlic, ginger, chilli, peppercorns and chilli bean paste and cook for one minute whilst stirring.

Add the tofu pieces and mix well. Pour in the wine and cook for a further 5 minutes and add the tomatoes.

Pour in the soy and stock and stir. Tip in the spring onions and cook for a minute or two.

Pour in the cornflour and water paste and stir to combine. The sauce with thicken.

Sprinkle a few coriander leaves over and serve immediately.

Photo by Artem Beliaikin on

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.