Crispy Sesame Tofoo with Sticky Sauce
By The Tofoo Co.
Published on 20 April 2022
This delicious tofu dish includes crispy The Tofoo Co Naked pieces, in a soy, chilli and ginger sticky sauce. It goes perfectly with rice and is topped off nicely with spring onions. Feel free to add as much (or as little) chilli as you like for an extra kick! Looking for more tofu recipes? Look no further.Time and servings
45 minsTotal time
2Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 180 g of basmati rice
- 280 g of naked tofoo
- 3 tbsp of soy sauce
- 1 tbsp of ginger, grated
- 1 tsp of sesame oil
- 1 tbsp of vegetable oil
- 100 ml of water
- 1 clove of garlic, crushed
- 0.5 red chilli, halved and chopped
- 0.5 cup of cornflour
- 3 spring onions, chopped
Method
Step 1
Cut the tofu into cubes, place into a bowl. Add 2 tablespoons of the soy sauce, the ginger, garlic and sesame oil. Mix. Cover the bowl, place it in the fridge and leave to marinade for 15 minutes.Step 2
Remove the tofu from the fridge. Pour a good helping of cornflour into a bowl, roll each cube in the cornflour so they are completely coated. Start to cook your rice.Step 3
Heat a large frying pan on a medium heat and pour in a good glug of vegetable oil. Place your tofu cubes in the pan, keep turning them until all sides are golden.Step 4
Place a pan on the heat and pour in the leftover marinade. Add 1 tablespoon of soy sauce, the red chilli, 2 spring onions, and 100ml of water. As the sauce is bubbling, mix one teaspoon of cornflour in with 100mls of water until it is dissolved. Then pour this water into the sauce. Mix it in, and remove the sauce from the heat when it is thick and sticky.Step 5
In a bowl, spoon in some rice, then lots of the crispy tofu, and pour over some of the sticky sauce. Garnish with some chopped spring onions.