Sweet and Sour 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
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 to make a slurry)
Preparation
Mix the corn starch, salt and pepper in a large bowl, add the cubed tofu and sesame oil, then toss ensuring all the tofu is coated. Shallow fry in pan on medium heat until all sides are golden brown and crispy.
Mix all ingredients for the sauce in a bowl, except for the corn starch/water slurry, then pour into a pan and bring to a simmer over medium high heat. Simmer for 2-3 minutes, stirring frequently, then add the corn starch slurry while stirring. Stir until sauce has thickened (30-60 seconds) then remove from heat.
Add the crispy tofu to the sauce and coat well. Serve with warm rice and top with chilli flakes, sesame seeds and spring onions.
