Crispy Sticky Tofu Bowls

+ + + + +

+ +

+ + + Cook Time: 20 mins + + Servings: Yield: 4 + + + + Source: + + + simplehomeedit.com + +

+ +

+ + +

Ingredients

+            
+              CUCUMBER SALAD:
+            

+            
+              2 cucumbers, roughly chopped
+            

+            
+              1 tsp ginger, freshly minced
+            

+            
+              2 tbsp rice vinegar
+            

+            
+              1 tbsp soy sauce
+            

+            
+              1 tbsp sesame oil
+            

+            

+            
+              CRISPY TOFU:
+            

+            
+              500 g firm tofu, drained (see note 1)
+            

+            
+              1/4 cup corn flour/cornstarch, to coat
+            

+            
+              4 tbsp olive oil
+            

+            

+            
+              STICKY SAUCE:
+            

+            
+              1 tsp garlic, freshly minced
+            

+            
+              1/4 cup tamari or soy sauce
+            

+            
+              2 tbsp brown sugar
+            

+            
+              1 tbsp sesame oil
+            

+            
+              1 tbsp corn flour/cornstarch
+            

+            
+              1/4 cup water
+            

+            

+            
+              TO SERVE:
+            

+            Steamed jasmine rice

+            
+              1 tsp sesame seeds
+            

+            
+              1 spring onion/scallion, finely sliced
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              To make the cucumber salad, combine the ingredients in a
+              medium-sized bowl. Set aside.
+            

+            
+              Cut the tofu into small squares, approximately 2 cm or 3/4”.
+            

+            Dust each piece in the corn flour.

+            
+              Heat the olive oil in a large pan over medium-high heat, then cook
+              the tofu for 6-8 minutes (approximately 1-2 minutes per side)
+              until golden brown. Set aside on a plate.
+            

+            
+              Reduce the heat to low. Add the garlic, tamari or soy sauce, brown
+              sugar and sesame oil. Cook, stirring for 1 minute or until the
+              sauce has thickened slightly.
+            

+            
+              Combine the corn flour and water in a small bowl. Add to the pan 1
+              tablespoon at a time to thicken the sauce to your desired
+              consistency.
+            

+            
+              Return the tofu to the pan. Toss to coat in the sauce. If the
+              sauce is too thick, add 1 tbsp of water at a time to loosen the
+              sauce to your desired consistency.
+            

+            
+              Divide the rice and cucumber salad between four bowls. Top with
+              the tofu and sprinkle with sesame seeds and spring onions.
+            

+          

+ + + + + + +

+ +