I’ve really expanded the ways I cook with tofu in the last 5 years but this is a recipe I go back to time and time again. It’s one of my go-to recipes for my friends who are gluten-intolerant or vegan. I love the texture of the tofu and everything tastes good in this sweet and salty sauce. Occasionally I make a double batch of the sauce then use it for this dish then again with chicken and noodles. The sauce keeps for a week in a sealed container in the fridge.
Serves 2 Adults
300g firm tofu
1 red chilli
30g peeled ginger
1 bulb of garlic
2 spring onions
40g brown sugar
60ml soy sauce
60ml vegetable oil
- Peel the ginger and garlic then roughly chop along with the chilli (deseed for less heat) then pop into a blender until you have a paste.
- Dry the tofu then carefully cut into cubes and place on a tray. Sprinkle over some sesame seeds then sift over with cornflour, turn each piece and sift over more cornflour.
- Pour the vegetable oil into a large skillet over a medium high heat and once it’s hot carefully add the tofu and brown on a few sides.
- Once it’s cooked moved the tofu over to one side of the pan then add the chilli mixture and fry for a minute before adding the sugar and chopped spring onion.
- Cook until the sugar is liquid then add the soy sauce and juice of the lime then stir everything together. Sprinkle over with more sesame seeds and fresh chopped spring onion and serve with steamed snap peas and 20-Minute Rice.