Sweet chili tofu with broccoli slaw

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10 min


20 min

* PLUS Serves: 4
Sweet chili tofu with broccoli slaw

Sweet chili tofu with broccoli slaw. (Photo, Sian Richards.)

When homemade is faster than takeout, it's a no-brainer. So heat up your frying pans and try our 20-minute recipe for sweet and spicy tofu.


  • 350-g block extra-firm tofu
  • 2 tbsp canola oil
  • 8 wonton wrappers , (optional)
  • 2 garlic cloves , minced
  • 2 340-g pkgs broccoli slaw
  • 2 cups bean sprouts
  • 3 tbsp oyster sauce
  • 1 cup chopped cilantro


  • PAT tofu dry with paper towels. Cut into 2 squares crosswise, then cut each in half, forming 4 squares. Cut each piece diagonally, making 8 triangles. Set aside.
  • HEAT canola oil in a large non-stick frying pan over medium- high. Cut 8 square wonton wrappers into thin strips. When oil is hot, add wonton strips. Cook until crispy and golden, flipping halfway through, 1 to 2 min. Transfer to a paper-towel-lined plate. Add tofu to pan. Cook until tofu is golden, 4 to 5 min per side. Transfer tofu to a plate and brush with Thai sweet-chili sauce.
  • ADD garlic, broccoli slaw and bean sprouts to pan. Cook until vegetables are tender-crisp, 1 to 2 min. Stir in oyster sauce. Season with fresh pepper. Divide slaw among 4 plates. Top with tofu and crispy wontons. Sprinkle with cilantro.

Nutrition (per serving)

  • Calories
  • 308,
  • Protein
  • 20 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 14 g,
  • Fibre
  • 5 g,
  • Sodium
  • 585 mg.
  • Excellent source of
  • Vitamin C