Sticky Crispy Tofu

Here’s another tasty tofu dish! It’s inspired by a recipe from the BOSH plant-based cookbook but with an added ingredient of BBQ sauce. It’s a perfect vegan alternative to a Chinese takeaway, full of healthy nutrients.

Recipe notes:

  • Vegan
  • Gluten-free
  • Eat in less than an hour
  • serves 3
  • The firmer the tofu the better, it makes it easier to form into crispy pieces.

INGREDIENTS:

  • Tofu (any tofu can work but extra-firm cuts out the pressing time)
  • Cornflour
  • Mushrooms
  • Onion
  • Spring onions
  • Orange juice
  • 2 lemons
  • Garlic
  • Sweet chilli sauce
  • BBQ sauce
  • Sesame seeds

METHOD:

  1. Use a sieve to cover a chopping board in a thin layer of cornflour.
  2. Chop tofu into sticks and gently roll each piece across the chopping board, ensuring each piece is completely coated in cornflour.
  3. Heat 2 tablespoons of oil in a pan and gently place the tofu pieces in.
  4. Fry tofu on medium heat, turning every few minutes until golden brown and crispy.
  5. Stir fry the mushrooms, garlic and onion in a separate pan.
  6. For the sauce, add two lemons, 1 cup of orange juice, sweet chill sauce and BBQ sauce into a pan and allow to simmer down to a sticky consistency. This usually takes about 15 minutes on a low-medium heat.
  7. Chop spring onions
  8. Combine in one pan and serve with rice, topping with spring onion and sesame seeds.
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