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Asian Chili Tofu [Vegan]

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A simple and flavorful stir fry with sharp green chili and fresh tasting green onions.

Asian Chili Tofu [Vegan]




  • 4 to 6 whole green onions
  • 3 green chilies minced
  • 4 tablespoons soy sauce
  • 3 tablespoons white wine
  • 1 teaspoon sesame oil
  • 1 tablespoon agave
  • 3 tablespoons oil
  • 2 cups of slice able tofu, cut into cubes
  • 1 tablespoon ginger
  • 3 pods of garlic, minced


  1. Separate the whites and green of the onions. Chop them both and set aside.
  2. In a mixing bowl mix in the green chilies, soy sauce, white wine, sesame oil and honey and mix well.
  3. Heat the oil in a large non-stick wok, until very hot.
  4. Carefully add all the tofu, single side down and cook for about 1 minute on both sides until the tofu is lightly browned.
  5. Remove from the pan with a slotted spoon.
  6. In the oil add in the ginger and the garlic and cook for about 30 seconds.
  7. Add in the white onions and saute for 3 minutes, until the onion is nice and translucent.
  8. Add in the tofu and mix well. Stir in the soy sauce mixture and cook for 2 minutes, until the mixture is absorbed.
  9. Add in the spring onion greens and cook until wilted and serve the tofu with a side of rice.





Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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One comment on “Asian Chili Tofu [Vegan]”

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Tam Ainsworth
4 Years Ago

and omit honey, replacing it with Agave syrup if you're Vegan which I thought these recipes were supposed to be.


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