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

method

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.