We discovered the secret by accident. We would eat tofu one day and put the tofu ready to drain in advance. Then plans changed and we went to eat somewhere else. We forgot the tofu which thus stayed on the kitchen counter all night. The next day we tried it anyway. And as it turned out, the long time the tofu had been drained had made it much drier, allowing it to be fried crispy. We were finally converted. We love tofu!!!
Sticky tofu
Crispy fried tofu in a sticky sauce.
Porties:
Ingrediënten
Tofu
- 450 g of tofu
- 2 tablespoons of cornstarch
- 1 tablespoon of sesame oil
- 3 tablespoons of sunflower oil
- 2 cloves of garlic, finely sliced
Sticky sauce
- 2 tablespoons of light soy sauce
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 3 cm gingerroot, finely grated
- 2 teaspoons of vinegar
- 1 teaspoon of chili flakes
- 1 tablespoon of cornstarch
- 3 tablespoons of water
- 2 tablespoons of sesame seeds
Instructies
Tofu
- Drain the tofu. We have found that the longer you do this, the crunchier the tofu becomes. So we now leave it there all day or even overnight.
- Place the tofu slice in a colander or in the basket of a steamer. Put a pan under the colander to catch the drained liquid.Cover the tofu with a plate. Put something very heavy on top of the plate. We use our mortar for this but a 3-litre bottle of water works fine too.
- Then leave for at least 6 hours but better still longer.
- Now slice the tofu into small dice.
- Roll the tofu cubes through the cornstarch.
- Heat the sunflower oil in a wok or frying pan until hot. Then add the tofu cubes and garlic and fry for a few minutes until golden brown. Shake the pan regularly so that all sides of the cubes have turned crisp. Drain on a paper towel.
Sauce
- Mix all the sauce ingredients together. Heat the sauce while stirring to allow the cornstarch to bind the sauce.
- Mix the fried and drained tofu cubes into the sauce. Garnish with the sesame seeds. Serve while hot.
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