Sticky Chilli and Garlic Tofu
Ingredients
Tofu
- 1 x 280g block of extra firm tofu, drained
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- 3 spring onions, sliced
Sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 2 tsp crispy chilli oil
- 1 tbsp maple syrup
- 100ml water
- 2 tsp cornflour
- 2 tsp water
Serving
- Rice or noodles
- Chilli flakes
- Sliced spring onion
- Sesame seeds
Preparation
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.
Fry the spring onion in a wok or large pan until soft and then remove from the pan until later.
Add all of the ingredients for the sauce apart from the cornflour and mix well.
Bring to a gentle simmer.
Stir together the cornflour 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.
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.
