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Sweet chilli and coconut tofu with vegetables


  • 350g packet firm tofu
  • 2 tablespoons sweet chilli sauce
  • 3/4 cup light coconut cream
  • 2 tablespoons vegetable oil
  • 2 medium carrots, peeled, sliced diagonally
  • 2 bunches broccolini, trimmed, stems halved
  • 115g baby corn, halved lengthways
  • 1/4 cup vegetable stock
  • 1/3 cup fresh coriander leaves, chopped
  • Fresh coriander leaves and steamed jasmine rice, to serve


  1. Step 1 - Pat tofu dry with paper towel. Cut into 1cm-thick strips. Combine sweet chilli sauce and coconut cream in a jug.
  2. Step 2 - Heat a large, non-stick wok over high heat. Add half the oil. Swirl to coat. Add half the tofu. Stir-fry for 2 to 3 minutes or until golden. Transfer to a plate. Repeat using 2 teaspoons oil and remaining tofu.
  3. Step 3 - Add remaining oil to wok. Stir-fry carrot for 2 minutes. Add broccolini, corn and stock. Toss to combine. Cover. Cook for 2 minutes or until vegetables are just tender. Add tofu and coconut cream mixture. Stir-fry for 1 to 2 minutes or until heated through. Add chopped coriander. Toss to combine. Top with coriander leaves. Serve with rice.

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