Singapore-style tofu recipe: How to make an easy 30-minute meal from Dominique Woolf’s new book

This recipe was inspired by the stunning Singapore chilli prawn dish, Great Cookbook Challenge winner Dominique Woolf tells LondonWorld.

Tofu can sometimes get a bad rap, but it makes a fantastic alternative to prawns, especially midweek.

It has a relatively long shelf life, so is great to have on hand in the fridge, and it absorbs all the flavours of the sauce and this dish is ALL about the sauce.

It even converted my tofu-fearing husband.

Singapore-style tofu recipe

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves 2

Ingredients

40g cashew nuts

neutral oil, for frying

200g firm tofu, dried with kitchen paper and cut into bite size cubes

1onion, finely chopped

1tbsp grated ginger (approx. 3cm)

3 cloves of garlic, crushed

2 red chillies, finely chopped (use fewer chillies or deseed if you prefer a milder heat)

1 medium tomato, diced

200ml hot vegetable or chicken stock, or boiling water

1/2 a medium head of broccoli or 150g tenderstem broccoli, cut into small florets

1 small egg, lightly beaten

For the sauce:

4 tbsp tomato ketchup

2 tbsp sweet chilli sauce

1 tbsp light soy sauce

1 tsp sesame oil

Note: The egg thickens the sauce, and adds a lovely richness and flavour, but can easily be omitted for a vegan version.

Method

Toast the cashews in a large frying pan over a medium heat until golden. Remove from the pan and set aside.

Add 1 tablespoon of oil to the pan and when hot, add the tofu and fry for 5-10 minutes, until all sides are golden. Remove from the pan and set aside.

Meanwhile, mix the sauce ingredients together in a small bowl and place near the stove.

Wipe any excess tofu crumbs from the pan, then add another tablespoon of oil. When hot, add the onions, ginger, garlic and chillies along with a pinch of salt. Cook over a medium heat for 7-10 minutes, stirring occasionally until softened.

Add the tomatoes along with the sauce and simmer for a further 5 minutes, or until the tomatoes have reduced down. Stir frequently to prevent it sticking to the pan.

Season the sauce with salt and black pepper, then add the stock or water along with the broccoli. Coat with the sauce. Bring back to a simmer and cook for a couple of minutes, then pour in the egg, and stir to mix. Return the tofu to the pan and cook for a further minute until heated through and the broccoli is cooked.

Just before serving, stir through the cashews. Serve with rice.

This recipe comes from Dominique’s Kitchen, available online here.