sticky garlicky maple jalapeño soy tofu
Best way to make tofu. Ever.
Crispy Sticky Papriky Soy-y Garlicy Tofu 🤤
makes 1 big pan or serves 4 with enough rice 🍚
Ingredients:
1)Crispy paprika tofu:
2 blocks firm tofu (approx 900g))
2 Tbs sesame oil
1 Tbs cornstarch
1 tsp salt and pepper each
1 tsp white pepper
1/2 tsp garlic powder
1 tsp sweet paprika
1 tsp spicy/smokey paprika (or just 1 type)
2)Sticky garlic soy sauce:
1/4 cup soy sauce
1 Tbs maple syrup
1 Tbs pomegranate molasses (or hoisin)
1 Tbs black pepper
1 Tbs white pepper
2 tsp cornstarch
2 tsp ground ginger
2 Tbs coconut oil
2 Tbs butter (or more coco oil)
1 small red onion, finely chopped
2-3 jarred whole jalapeños or about 1Tbs slices
1 tsp chilli flakes + 1 sliced fresh chilli to top
10 garlic cloves, finely minced
1 tsp cornflour with 1/4 cup water mixed
toppings: chilli, spring onions, fried shallots and any sesame seeds
METHOD:
1)Set oven to 200c.
2)In a bowl, coat tofu first in oil, toss. Then add all other dry ingredients and toss. Put on a baking tray and into the oven or airfry for 15 minutes, check and flip them once browning, cook for another 10.
3)In a wide frying pan add the coconut oil, onion and chilli flakes and salt.
4)Add garlic and jalapeños for 1 minute stirring in.
5)Add all remaining sauce ingredients and simmer, adding water if it gets too thick. You want it to be able to coat a back of a spoon but also be able to drop off slowly. Think PVA CLAG but a little less tasty.
6)Add in the crisped up tofu and coat all sides of all pieces. Serve once coated and topped with toppings.
7)I have this as a centre dish with plain rice, with a stir fry, with vege spreads and generally on sundays when there’s no worry about post.
#tofu #highprotein #vegan #easyrecipe
