Say goodbye to the days of boring, tasteless tofu with this vegetarian dish is so simple yet so satisfying.
Crispy tofu is coated in a sticky honey garlic sauce that’s a perfect balance of umami and sweet flavours.
Add in cashew nuts for extra depth and texture and serve with rice and your choice of veggies for a well-rounded, nourishing meal.
Ingredients
For the marinade
1 block extra firm tofu
1 tbsp cornstarch
1/2 tsp paprika
1 tsp garlic powder
1 tsp sesame oil
1/2 tsp salt
For the sauce
1-2 spring onions finely sliced
1-2 Chillies, finely chopped (optional)
150ml vegetable stock
30ml soy sauce
30ml honey
2 tsp sriracha sauce
2 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 tsp rice wine vinegar
Extra cornstarch for thickening if needed
To serve (optional):
Cashew nuts
Broccoli
Method:
Remove all excess liquid from the tofu by placing it on a clean towel and gently pressing with something heavy. Cut into 1-inch cubes.
In a bowl, mix together the ingredients for the marinade. Toss to completely coat the tofu.
For air-fried tofu, set your air-fryer to 15 minutes at 190ºC/375 F. Add in the tofu, shaking the basket after 8 minutes to make sure the tofu is cooking evenly. Check the tofu after 15 minutes, it should be crispy and brown at this point, if not leave in for a few more minutes.
If you don’t own an air-fryer, bake in the oven for 20-25 minutes at 200ºC/400 F or until brown and crispy.
While the tofu is frying/baking, heat the sesame oil in a small pot. Add in the spring onions, chillies, garlic and ginger and sauté until soft and aromatic.
Add in the vegetable stock, soy sauce, honey, rice wine vinegar and sriracha, stirring thoroughly. Leave to simmer on a low heat until the sauce is nice and thick. If your sauce is too thin, add in 1-2 tsp of cornstarch and whisk thoroughly to prevent any lumps.
When the sauce and tofu are done, toss together and serve with rice and your choice of veggies.
Serves 4
Macros per serve: 141 calories, 6.3g fat, 11.5g carbs, 9.6g protein
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