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Sweet Sticky Tofu
1/2 block (130g) of extra firm tofu
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sriracha sauce
1 tsp garlic powder
1/2 tsp ground ginger
1 tbsp cornflour
Spray oil for frying
First we have to press our tofu to get rid of all the liquid. So drain the tofu from the packet, place the block of tofu onto a clean tea towel and gently press the tofu in between the towel to squeeze out the liquid. (keep finding dry parts of the towel to press with) Press until most of the liquid has gone.
Slice your tofu into bite-sized cubes then set aside.
To make the sauce, add the soy sauce to a bowl, then whisk in the maple syrup, sriracha, garlic powder, ground ginger, and finally the cornflour, whisk everything really well until you form a smooth sauce.
Place your tofu cubes into the bowl, then gently spoon the sauce over the tofu to saturate each tofu cube, then cover the bowl with clingfilm and refrigerate for 30 minutes – 1 hour, until the tofu sponges up some of that sweet chilli marinade.
Next, spray a little oil into a non-stick frying pan, preheat the oil on a high heat for 5 minutes.
Once the pan is hot, spoon the tofu into the hot pan (leave some of the sauce for the end) Cook the tofu on a medium-high heat setting for around 10-15 minutes, stirring frequently.
Pour the excess marinade sauce over the tofu 5 minutes before end of cooking time for extra stickyness! The tofu should be nice and firm, sticky & lightly golden on the outside.
Serve with cooked brown rice, stir-fried garlicky broccoli & mushrooms and a sprinkle of sesame seeds! Enjoy!
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Reposted from @vegan_veganfood