Sticky Sweet and Sour Pomegranate Orange Crispy Tofu
Ingredients
Tofu
- 400 g extra firm tofu, pressed, drained and cubed
- 3 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp toasted sesame oil
- Oil for frying
Sticky sauce
- 2 1/2 tbsp pomegranate molasses
- 1 tbsp minced ginger
- 1 garlic clove, minced
- 2 tsp toasted sesame oil
- 1 1/2 tsp coconut sugar
- 2 tbsp soy sauce
- 100 ml unsweetened orange juice
- 50 ml water
- 1 tbsp corn starch + 2 tbsp water (mixed)
Garnishes
- chili flakes
- sesame seeds
- green onions
Preparation
Start by preparing the tofu by mixing corn starch, salt and white pepper in a large bowl, add the tofu and sesame oil and toss to coat all pieces of tofu then shallow fry in a pan on medium-high heat until all sides are golden brown and crispy.
Mix all ingredients for the sauce, except for the corn starch and 2 tablespoons of water, in a bowl then pour into a pan and bring to a simmer over medium-high heat, let simmer for 2-3 minutes while stirring frequently then add the corn starch slurry while stirring and stir for 30-45 seconds or until sauce has thickened then remove from heat.
Add crispy tofu to the sauce and coat them well then top with chili flakes, sesame seeds and green onions and serve with rice.
