Crispy Sticky Tofu Bowls
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.