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