Maple Sticky Tofu (Vegan)
This Maple Sticky Tofu is seriously tasty. Tofu may get a bad rep, but it's such a staple for me. I'm a firm believer that the key to delicious tofu is seasoning and flavours, and this sweet maple-y glaze is just everything!
Ingredients
- 300 grams Extra Firm Tofu
- 1 tbsp Cornflour
- 1 tbsp Olive Oil
- 3 tbsp Soy Sauce (or tamari if gluten free)
- 2 tbsp Maple Syrup
- 2 tbsp Rice Vinegar
- 1 clove Garlic finely minced
- 1/2 inch Fresh Ginger finely minced
Instructions
- If your tofu isn’t already drained, wrap it in kitchen towels and place something heavy on top (like a book) and leave to drain for around 20 minutes - of you can just squeeze it hard!
- Slice the tofu into large slices (around 3/4 of a centimetre thick) and pat the slices with the cornflour
- Heat up a non-stick frying pan over a medium-high heat with the olive oil
- When the pan is hot, add the tofu slices and let them fry for 3-4 minutes until crispy, then flip and cook again until the other side is also crispy
- Once both sides are crisped up, add in the soy sauce, syrup and vinegar, garlic and ginger and make sure all the pieces are coated
- Let the tofu cook for 1-2 minutes in the sauce and then flip and cook on the other side for 1-2 minutes (they should start to caramelise. If not, fry a little longer)
- Remove and serve with basmati rice and stir fried greens