Sweet Chili Tofu
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Sweet Chili Tofu

Sweet Chili Tofu

with Cashews and Buttered Seasoned Rice

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(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 contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.38 tsp



Nutrition Values

Calories790 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber5 g
Protein28 g
Cholesterol15 mg
Sodium1220 mg
Trans Fat0.3 g
Potassium600 mg
Calcium650 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Large Non-Stick Pan
Small Bowl


Cook rice
  • 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.
Make sauce and toast cashews
  • 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.
Cook tofu and veggies
  • 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.
Finish tofu
  • 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.
Finish and serve
  • 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.