Sticky Chilli & Garlic Tofu

Name: Sticky Chilli & Garlic Tofu
Yield: 2 servings
Ingredients: 280 g extra firm tofu; 1 tbsp sesame oil; 1 tbsp dark soy sauce; 3 spring onions (sliced); 1.5 tbsp light soy; 1 tbsp dark soy; 2 tsp rice vinegar; 1 tsp sesame oil; 1 tsp minced garlic; 2 tsp crispy chilli oil (more if you like it spicy!); 1 tbsp maple syrup; 100 ml water; 2 tsp cornflour; 2 tsp water; rice or noodles; chilli flakes; sesame seeds; spring onion (sliced)

A recipe that brings lovely heat and flavour to the sticky sauce coating crispy chunks of marinated tofu, perfect for trying over the weekend.

Yield2 servings

Ingredients

Directions

1
Pat the drained tofu dry and tear into chunks. Add to a container and cover with the sesame oil and soy sauce. Mix well to ensure each piece is evenly coated. Leave to absorb the flavours for a little while before air frying at 200°C for 8-10 minutes or until crispy.
2
Fry the spring onion in a wok or large pan until soft and then remove from the pan until later.
3
Add all of the ingredients for the sauce (apart from the cornflour) and mix well. Bring to a gentle simmer.
4
Stir together the corn flour and 2 tsp cold water until smooth and then pour into the simmering sauce, whisking continuously. The sauce should thicken and be lovely and glossy.
5
Add the crispy tofu and cooked spring onion to the sauce in the pan and toss around to heat through. Serve with rice or noodles and top with chilli flakes, sesame seeds and spring onions. Enjoy!

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