Crispy Sticky Tofu Bowls
Servings: 4
Crispy Sticky Tofu Bowls are a fresh, easy and flavour-packed weeknight dinner, on the table in less than 20 minutes with minimal washing up. If you haven't tried tofu before, this is the recipe to try!
Ingredients
CUCUMBER SALAD
- 2 cucumbers roughly chopped
- 1 tsp freshly minced ginger
- 2 tbsp rice vinegar
- 1 tbsp all-purpose soy sauce
- 1 tbsp sesame oil
CRISPY TOFU
- 500 g 1 lb 2 oz firm tofu, drained (see note 1)
- ¼ cup 30 g cornflour (cornstarch), to coat
- 4 tbsp olive oil
STICKY SAUCE
- 1 tsp freshly minced garlic
- ¼ cup 60 ml tamari or all-purpose soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornflour cornstarch
- ¼ cup 60 ml water
TO SERVE
- Steamed jasmine rice
- 1 tsp sesame seeds
- 1 spring onion scallion, finely sliced
Instructions
- Make the cucumber salad – Combine the ingredients in a medium bowl. Set aside.
- Prepare the tofu – Cut the tofu into small squares, approximately 2 cm (¾ inch).
- Dust each piece in the cornflour.
- Cook the tofu – Heat the olive oil in a large, heavy-based frying 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.
- Make the sauce – 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 cornflour and water in a small bowl. Add the mixture to the pan, 1 tablespoon at a time, to thicken the sauce to your desired consistency.
- Combine the tofu and sauce – Return the tofu to the pan. Toss to coat in the sauce. If the sauce is too thick, add 1 tablespoon of water at a time to loosen the sauce to your desired consistency.
- Serve – Divide the rice and cucumber salad among four bowls. Top with the tofu and sprinkle with sesame seeds and spring onion.
Notes
Note 1 – Tofu is accessible in most major supermarkets. Look for tofu which is labelled “firm”. It is easy to slice and will not break apart in the pan as you cook it (unlike softer varieties). To prepare the tofu, you simply need to open the packet and drain any excess liquid. The tofu is then ready to slice and use. After opening, submerge unused tofu in water in an airtight container. Refrigerate for up to 10 days, changing the water every 2 days to maintain freshness.
MAKE AHEAD
These Crispy Sticky Tofu Bowls are the perfect recipe to make ahead of time, ready for busy days. Refrigerate the cucumber salad and crispy sticky tofu separately in airtight containers for up to 3 days. Not suitable to freeze.LEFTOVERS
Crispy Sticky Tofu Bowls make great leftovers! Refrigerate the cucumber salad and crispy sticky tofu separately in airtight containers for up to 3 days. Not suitable to freeze.Scan for full recipe:
