Sweet and Sticky Tofu
Ingredients
- 1/2 block (130g) of extra firm tofu
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sriracha sauce
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tbsp cornflour
- spray oil for frying
Preparation
Drain the tofu from the packet, place it on a clean tea towel, and gently press to squeeze out the liquid until most is gone.
Slice the tofu into bite-sized cubes and set aside.
To make the sauce, add the soy sauce to a bowl, then whisk in the maple syrup, sriracha sauce, garlic powder, ground ginger, and cornflour until smooth.
Place the tofu cubes into the bowl with the sauce, spoon the sauce over them to saturate each cube, cover with clingfilm, and refrigerate for 30 minutes to 1 hour.
Spray a little oil into a non-stick frying pan and preheat on high heat for 5 minutes.
Once the pan is hot, spoon the tofu into the pan, leaving some sauce behind, and cook on medium-high heat for 10-15 minutes, stirring frequently.
Five minutes before the end of cooking, pour the remaining marinade sauce over the tofu.
Serve with cooked brown rice, stir-fried garlicky broccoli and mushrooms, and a sprinkle of sesame seeds.
