This week I am sharing with you a delicious sounding recipe – tofu with chilli jam and spring onions. Many of the ingredients (or alternatives) for this one can be picked up from our weekly market. The recommendation is to look for a top-notch chilli jam with a good balance of sweet and spicy and serve with steamed rice for a complete meal. Enjoy!  


  • Vegetable oil, for deep-frying, plus 40ml extra 
  • 600 gm firm tofu, cut into 3cm cubes  
  • Cornflour, for dusting 
  • 4 spring onions, thinly sliced, plus extra to serve (check out our veggie stalls for spring onions or an Asian green alternative) 
  • 4 garlic cloves, thinly sliced (Sylva Lining Organics) 
  • 2 golden shallots, thinly sliced 
  • 1 tbsp finely grated ginger 
  • 40 gm chilli jam (Relish & Co.) 
  • 1½ tbsp light soy sauce 
  • 1 tbsp kecap manis 
  • 1 tsp ground Sichuan pepper 
  • Steamed Asian greens, to serve (Summit Organics) 


Step 1: Heat oil in a large saucepan over medium-high heat. Dust tofu in cornflour, shaking off excess. Deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels. 

Step 2: Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes). Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion.  

*Recipe and photo credit: