Sticky Tofu with Ginger
Ingredients
Tofu
- 450 g extra-firm tofu
- 2 tablespoon cornflour
- 2 tablespoon rapeseed or sunflower oil
- 2 cm fresh ginger
- 2 cloves garlic
- 1 red chilli
Sticky sauce
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon tomato ketchup
- 2 tablespoon water
Garnish
- 2 spring onions
- 2 tablespoon sesame seeds
- handful fresh coriander, finely chopped
Preparation
Cut the tofu into strips 1cm thick, then pat them dry with kitchen paper.
Tip the cornflour onto a plate and sprinkle it with salt. Toss the tofu pieces in cornflour.
Heat the oil in a large frying pan and cook the tofu slices for 6-8 minutes, turning occasionally, until golden and crispy all over.
Meanwhile, peel and finely chop the ginger and peel and crush the garlic. Remove the seeds from the chilli and slice it finely.
In a small bowl or mug, combine the soy sauce, sesame oil, ketchup and water and mix to a smooth sauce.
When the tofu is cooked, add the ginger, garlic and chilli to the pan and cook for a minute or two.
Pour the sauce into the pan and bubble for a minute, turning over the tofu until it is fully coated and sticky all over.
Scatter with the sesame seeds, then serve sprinkled with sliced spring onion and finely chopped coriander.
