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Vegan Crispy Chilli Tofu Recipe Kit

Vegan Crispy Chilli Tofu Recipe Kit

Regular price £3.25
Regular price Sale price £3.25
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Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 25 minutes

Origin: China

Tyga's Crispy Chilli Tofu Recipe Kit has it all. A plant-based delight featuring a perfect combination of sticky, crispy, sweet, and spicy sensations—a true vegan-friendly twist on a takeaway staple. Enjoy tender tofu strips, expertly fried and infused with the rich aroma of Chinese five spices, all tossed in a tangy, savory homemade sweet sauce. With simple meal kit instructions, it becomes the ideal addition to your collection of Chinese favorites. Your perfect vegan takeaway experience at home is just a delicious stir-fry away.

What's in the box?

Ginger & Garlic Sachet, Soy Sauce, Sweet Chilli Sauce x2, Rice wine vinegar x2, Tyga 15

Shopping list

  • 350g-450g Tofu
    Cut the tofu into 1cm thick batons
  • 1 Red bell pepper
    De-seed and slice into thin strips
  • 1 Red chilli
    Cut into thin strips. De-seed (optional)
  • 4 Spring onions
    White ends cut into thin strips, green ends
    cut into thin slices
  • 3 tbsp Cornflour
  • 1 tbsp Tomato puree
  • 300ml vegetable oil

Let's cook!

  1. Place the sliced tofu into a bowl and mix together 3 tbsp cornflour and Tyga 15, ensuring they are well coated on all sides.
  2. In a wok/deep frying pan, heat vegetable oil (saving 1 tbsp), wait until hot and then carefully add the tofu in small batches with a slotted spoon (the mix should roughly make 4 batches).
  3. Cook each batch of tofu for 2-3minutes until crisp, remove and place on a plate lined with kitchen paper to help soak up some of the oil.
  4. In a shallow frying pan on a medium heat, add 1 tbsp of the remaining vegetable oil. Then add the Ginger andGarlic paste, red pepper, half the red chilli and the white ends of the spring onion. Stir fry for 3-4 minutes until it begins to soften and then turn down to a low heat.
  5. In a jug, mix the 2 sachets of rice wine vinegar, 1 tbsp soy sauce, 2 sachets of sweet chilli sauce and tomato puree. Mix well and add 2 tbsp of water, once mixed, pour into the shallow frying pan.
  6. Turn up to a medium heat and let it bubble away for 2-3 minutes, before adding the tofu in. Toss well to evenly coat.
  7. Serve immediately with either rice (see below) or noodles, scatter the remaining sliced chillies and spring onions over the top.

Ingredients & allergies

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Sweet Chilli Sachet ingredients (Water, Sugar, Red Chilli, Garlic Puree, Cornflour, Acetic acid, Salt). Tyga 15 (Chinese five spice). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar). Rice wine vinegar (Rice Vinegar).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. 

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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