Then the sugar makes the wickedly sticky. The cornflour thickens the sauce so that it’s wonderfully thick and smooth. The key ingredient to these sauces is cornflour and sugar. There’s a ton of other sticky sauces that you can make to spoon over your crunchy tofu. You don’t just have to have it with this recipe for sweet and sour tofu. This crispy baked tofu goes so great with sticky sauces. I like to garnish the dish with some freshly sliced spring onions and a sprinkling of sesame seeds. Toss the sweet and sour sauce with the tofu and serve immediately. Then cook vigorously for 5 minutes until the sauce has become wonderfully thick. Pour in 200ml of vegetable stock and stir to combine. Cook until the sauce has thickened into a gloopy paste. Now pour in the juice of 2 limes, 1/2 tablespoon rice wine vinegar, 2 tablespoons of soy sauce, 2 1/2 tablespoons of brown sugar and the 1 tablespoon of cornflour slurry. Fry for around 3 minutes until the garlic is soft. Heat 1 tablespoon of vegetable oil in a frying pan over a medium heat and toss in 4 cloves of diced garlic and 1 diced red chilli. Whilst the tofu is in the oven cook the sweet and sour sauce. Halfway through cooking turn the tofu to ensure even browning on all sides. Once the oil is nice and hot, pour the tofu on the baking tray and toss the blocks in the oil before placing back in the oven for 30 -35 minutes until golden brown. Next pour 4 tablespoons of vegetable oil onto a large baking tray and place into the oven for 5 minutes. Toss the tofu to ensure that the flour evenly covers the blocks. Add the cubes to a mixing bowl and cover with 1 tablespoon of flour, 1 tablespoon cornflour and 1 teaspoon of salt. Once you’re tofu has been pressed, slice the block into 1cm thick cubes. You can use cans, bags of sugar, whatever you have available.) Then place whatever heavy items you have lying round in the kitchen. (If you don’t have a tofu press you can wrap the tofu in a kitchen towel and place a baking tray over the top. Leave the tofu to sit in the tofu press for at least 10 minutes to ensure as much moisture has been removed as possible. Take the 400g block of firm tofu and press all of the water out of it. Preheat your oven to 200°c/390°f (fan oven). It’s perfect to enjoy when you’re craving a greasy takeout but want something with a little bit more flavour. Once coated the baked tofu turns super sticky whilst still retaining that all important crunchiness.Īll in all, I’m in love with this sweet and sour tofu and I think you will be too. The sweet and sour sauce is the perfect dressing for the crispy cubes of tofu. Using my method the baked tofu comes out super crunchy and delicious. This recipe is proof that you don’t need any fancy equipment to create quality crispy tofu. Crispy tofu, a sumptuous sauce and it’s super easy. This amazing sweet and sour tofu recipe has it all.
0 Comments
Leave a Reply. |