Spicy Tofu or Tempeh



This is one of my favorite recipes. Now more people can enjoy this yummy recipe! Even though my husband has a sensitivity to soy he doesn't have a problem with tempeh. Tempeh is made with soy but it's fermented which makes it more digestible. I still prefer the tofu version but my guy does enjoy the tempeh version. I had a hard time finding a sweet chili sauce that was gluten free so at the bottom of this recipe you make your own if you can't fine a gluten free version at your supermarket. I now add green beans to this dish instead having carrots on the side.


1/4 cup sweet chili sauce (gluten free)
1/4 cup soy sauce (gluten free)
1 Tbsp garlic, minced
2 tsp sesame oil
2 tsp red pepper flakes

1 package firm tofu, pressed then cut into 1 inch cubes
OR 1 package tempeh (250g), add to boiling water, simmer 15 minutes, let cool. Cut into small cubes
1/4 cup cornstarch
1 to 2 cups green beans, frozen, thawed
1/3 cup scallions, chopped

rice, cooked
toasted sesame seeds - garnish


Mix the chili sauce, soy sauce, garlic, sesame oil, red pepper flakes together in a small bowl. Set aside.

Place cornstarch in a bowl with a lid and add tofu, toss to coat. If using tempeh no need to coat with cornstarch just pan fry.

Heat 2 Tbsp oil in a wok or frying pan over medium-high heat. When hot, add the tofu or tempeh cubes. Cook until golden on both sides. Add sauce, green beans and scallions. Let the sauce simmer down for a minute or two. Plate over rice and the garnish with sesame seeds and some scallions. 

*Firm tofu package is larger than tempeh. So you'll need to add less green beans...1 cup is good. Add 2 cups green beans when using the tempeh. Tempeh is available in health food stores and some supermarkets.


Sweet Chili Sauce

1 cup can of tomato sauce
2 Tbsp tomato paste
2 Tbsp light brown sugar (Redpath brand is vegan)
juice of 1/2 a lemon
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
couple dashes of Worcestershire sauce (gluten free and vegan)

Whisk ingredients together until thoroughly mixed. Refrigerate several hours before using. Keeps fresh for a week in the fridge. Freeze in 1/4 cup amounts so you will have it ready for the next time you make this recipe.