Recently I’ve got back into tofu big time. This dish is the reason why, it’s delicious and everyone whose tasted it (so far) wants the recipe. I can’t take any credit for it as I found it on instagram. I went off tofu for years with all the anti soy propaganda but now I’m hooked. I purchase a really firm organic tofu from my local fruit world. This doesn’t work with a softer tofu containing too much water. It won’t hold together and will turn mushy. It’s got the taste and a chewy texture that will have you coming back for more. Plus you can make it in 20 minutes no problem. I usually serve it with my kimchi fried rice
Ingredients for the tofu; 400g firm tofu, 2 Tablespoons cornflour, 1 teaspoon salt
Ingredients for the Glaze; 4 Tablespoons maple syrup, juice of 1 small lemon, 1-2 Tablespoons water, 1 teaspoon each of paprika, ground coriander & cumin powder, 1/2 teaspoon each of chilli powder & garlic powder. Salt to taste.
Method; Pat dry the tofu and tear into bite sized pieces.
Toss it in the corn flour and salt.
Fry it in a little oil until crispy.
Combine all the ingredients for the glaze and add to the fried tofu.
Stir and cook for 2-3 minutes until the glaze has coated the tofu.