3 fresh red chilies

2 tbsp golden syrup

1 lime, halved

225g/8oz block Tofu, sliced into 8 pieces

To serve

salad leaves of your choice

extra-virgin olive oil to taste

1 lime, quartered

Serves - 2


Slice 2 of the chilies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan along with the syrup, and squeeze in 1 teaspoon of lime juice from one half of the lime.

Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes.

Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.

Before you turn to the tofu arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want.

Cut the remaining lime half into wedges, and pop one on each plate if so wished.

Heat a cast-iron or heavy-based frying pan with oil. When it’s hot, add the tofu slices and cook them – with oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.

Remove the tofu to the salad-lined plates and spoon the lipstick-red pieces of chili in their glaze over the tofu. Eat immediately.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tofu with sweet chili sauce