Sticky tofu
Hi guys! How is your Tuesday going? I hope it’s better than mine - I just had to write this recipe for the second time. I usually write all recipes in Word and then copy them on my website but this time I decided to write it straight away.. What a bad idea. It was all finished and then I accidentally closed the tab. Ugh, honestly..
Anyway, this meal comes together so quickly (but you still have to press the tofu but it’s only for 15 minutes, not bad) and if you’re a fan of asian food, you’ll have all the ingredients already at home. But just in case you don’t have dark soy sauce, just replace it with light soy sauce. And in case you can’t have gluten, just replace soy sauce with tamari.
Serves 2
Ingredients
400g firm tofu
2 shallots or 1 medium onion (sliced)
4 garlic cloves (minced)
4tsp + 4tsp cornstarch (separately)
6tbsp light soy sauce (or tamari for gluten free version)
2tbsp dark soy sauce*
2tsp rice vinegar
1tsp sesame oil
optional: 1-2tsp sriracha
vegetable oil
to serve: rice, coriander, spring onion, sesame seeds, some greens - I used kale,
Method
Drain and press tofu - cut it into cubes (around 2cm), place them on a flat surface lined with a clean towel (or paper towels), cover them with another layer of towels and place something heavy on top - I usually use a cookbook. Press it for around 15 mins.
Transfer tofu into a bowl, add cornstarch and mix well so all the cubes are covered.
Heat up 2tsp of oil in a frying pan and add tofu. Fry for about 3 mins on each side and then transfer back to the bowl.
Wipe up the frying pan, heat up another 2tsp of oil, add onion and cook for about 5 mins, stir occasionally.
Now add light and dark soy sauce, vinegar, 2tsp cornstarch, sesame oil and sriracha (if you’re using) into a little bowl and mix well so cornstarch dissolve properly.
Add garlic into the frying pan and cook for 1 min. Stir the sauce once more (cornstarch tends to settle at the bottom), add to the pan, add tofu and cook until it thickens - about 3-4 mins.
Serve with rice and coriander (or spring onion) and enjoy!
Notes:
In case you don’t have dark soy sauce at home use light soy sauce instead. If the meal needs to be gluten free, use tamari.