Crispy Curry Tofu with Mini Peppers in Sweet Onion Sauce
Recipe type: Entree
Serves: 4
  • 1 pkg firm tofu
  • 10 sheets 15cm (6") rice paper
  • ¾ tsp curry powder
  • ⅛ tsp chili pepper flakes
  • 1 big handful of Thai basil leaves
  • 1 tsp garlic, chopped
  • 115 g (4 oz) mini sweet peppers, seeded and thinly sliced into rounds
  • grape seed oil
  • ½ tsp plus more sea salt
  • Litehouse Sweet Onion Dressing
  1. Slice the tofu into 10 pieces widthwise, then cut each in half. You should have twenty 5 x 3.75 x 1.25 cm (2" x 1.5" x 0.5") pieces of tofu.
  2. Soak the rice paper in a bowl of room temperature water for about 3 minutes until soft. *Do 2 sheets at a time. If soaked too long, it'll break more easily.
  3. Season the tofu pieces with curry powder, ½ tsp sea salt, and chili pepper flakes on both the top and bottom.
  4. Lay one piece of rice paper on a clean cutting board. Cut it in half.
  5. In the center of each half, lay down a piece of Thai basil leaf, then place a piece of tofu over the leaf. Fold in the top and bottom first, then both sides to wrap the tofu. Set it aside on a wax paper-lined plate. Repeat this step and keep soaking the rice paper until you wrap all the tofu pieces.
  6. In a large cast iron or non-stick skillet, heat some oil, then place the tofu pieces top side down. Pan fry them over medium-low heat for about 4 minutes on both sides until crispy and slightly golden. Repeat this until all the tofu pieces are cooked. *Do not overcrowd the pan or the tofu pieces will stick together.
  7. A few minutes before finishing pan frying the tofu, heat some oil in a medium-sized skillet. Add garlic and sauté for 15 seconds, then add the mini peppers and cook for 1-2 minutes. Season with some sea salt.
  8. To assemble the dish, arrange the tofu pieces on a platter, place some mini peppers on top, drizzle with some Litehouse Sweet Onion dressing, and garnish with basil leaves. Serve immediately while the tofu is hot and crispy! Bon appétit!
Recipe by Food Bloggers of Canada at