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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