Sweet Chili Tofu
with Cashews and Buttered Seasoned Rice- Soy
- Wheat
- Sulphites
- Milk
- Sesame
- Cashews
- Sesame
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- May contain traces of allergens
- Soy
- Peanuts
- Tree nuts
This sweet and savoury meal will take you to the busy streets of Bangkok without ever leaving your kitchen. Crunchy cashews add a punch of Thai flavours and fragrance to this delicious tofu dish.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
¾ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May be present: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
4 tbsp
Sweet Chili Sauce
(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May be present: Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 tbsp
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1-inch pieces.
- Peel, then mince or grate garlic.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Add tofu, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat.
- While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl.
- When hot, add cashews to the dry pan.
- Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (1 1/2 tbsp) oil, then tofu.
- Cook, turning occasionally, until golden-brown all over, 6-7 min.
- Add peppers. Cook, stirring often, until slightly softened, 1-2 min.
- Add bok choy.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add chili sauce mixture and garlic to the pan with tofu and veggies.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Roughly chop cashews.
- Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Season with salt and pepper, to taste.
- Divide rice between plates. Top with tofu and veggies.
- Sprinkle cashews over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
Cook tofu, turning occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's delicious taste, though some found the sauce too sweet with little spice.
- Ease of prep: Customers appreciated how quick and easy this recipe was to make.
- Suggestions: Consider adding more vegetables, especially broccoli, for better texture and balance in the dish.
- Portions: Some felt there weren't enough vegetables included, particularly noting the small amount of bok choy.
- Protein: While many loved the tofu version, a few suggested chicken might work better for those who prefer meat.
