Ingredients
For the Tofu
- Extra Firm Tofu |280g|
- Cornflour |1.5 tbsp|
- Sea salt & black pepper |pinch
- Oil |1.5 tbsp|
For the sauce
- Garlic cloves |2| grated
- Rice wine vinegar |1 tbsp| or white wine vinegar
- Coconut or brown sugar |1 tbsp|
- Sweet chilli sauce / hot chilli sauce|1.5 tbsp| (I used sriracha)
- Ketchup |1 tbsp|
- Dark soy sauce |1.5 tbs|
- Maple syrup/golden syrup/agave |2 tsp|
- Water |2 tbsp|
- Toasted sesame seeds |2 tbsp|
For the bowl
- Sushi rice |150g| cooked your preferred method
- Pak choi | | quartered and blanched or griddled
- Lime | | sliced into wedges or cheeks
- Red chilli | | sliced
- Coriander leaves
Ingredients
For the salad
Method
Prep ingredients
- Open and drain the tofu, pat dry and tear into roughly 1-1.5 inch chunks
- Place the tofu into a tupperware or bowl
- Add the cornflour, salt and pepper and either close the tupperware and shake or mix very well in the bowl until the tofu is coated
Re the rest of the bowl
- Prep and/or cook your rice, pak choi, lime, chilli and coriander for serving
Cook tofu
- Heat the oil in a medium frying an over a medium high heat
- Add the tofu and give it a little shake
- Cook, turning occasionally for 6-7 minutes until the pieces are golden brown and crispy
Make sauce
- While the tofu is cooking, combine all of the sauce ingredients except the sesame seeds
- Taste and adjust for balance if needed
Combine
- Add the sauce to the tofu and cook for a 2-3 minutes, stirring to coat the pieces until thick and sticky
- Stir in the sesame seeds and combine
- Taste and season if needed
Serve up
- Divide the rice, veg and sticky tofu among bowls
- Garnish generously and enjoy
Method
The Method for the Recipe Content Goes Here
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- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
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