Filled tofu

We’ve taken the hassle out of menu planning with this easy-to-prepare family supper.
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Recipe from: 6 January 2016
Preparation time: 20 min
Cooking time: 15 min


  • 45
    brown sugar
  • 1
    fresh chilli, chopped (optional)
  • 10
    lemon juice
  • 45
    sweet chilli or sweet and sour sauce
  • 25
    soy sauce
  • 750
    firm tofu
  • vegetable oil
  • 375
    fresh bean sprouts
  • 1
    cucumber, cut into strips
  • 45
    roasted peanuts, chopped
  • cooked rice, to serve
  • fresh coriander, to serve
Servings: Change Serving


Heat the sugar, chilli, lemon juice, sweet chilli or sweet and sour sauce, and soy sauce together until the sugar is dissolved. Remove from the heat.

Blanch the bean sprouts and then drain. Drain the tofu and pat dry with a paper towel.

Brush the tofu with oil and cook on a griddle pan until both sides are slightly charred. Brush liberally with the sauce mixture towards the end of the cooking time.

Slice each tofu piece in half horizontally, stuff with the bean sprouts and cucumber strips. Drizzle with remaining sauce and sprinkle with peanuts. Serve hot with rice and fresh coriander.

Text and image: Ideas magazine

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Read more on: dinner  |  recipe  |  vegetarian  |  tofu

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