Sweet chili tofu with broccoli slaw

Prep 10 min
Total 20 min
Plus Serves: 4

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350-g block
extra-firm tofu
2 tbsp
garlic cloves, minced
2 340-g pkgs
2 cups
3 tbsp
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.


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