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Love is in my Tummy

Plant-based flavor

February 7, 2016 By Tina Dawson Leave a Comment

Sweet Chilli Tofu

 sweet-chilli-tofu

I hated tofu vehemently until I tried this one. Turns out I’ve been cooking tofu the wrong way all this time!

If your tofu tastes bland and spongy, then you’ve been making it wrong too! Tofu, like paneer comes packaged in liquid. So it’s basically a sponge. You’ve got to get the water out to get the flavour in.

So when you buy a pack of tofu, remember to squeeze out the sponge.

Here’s what you do:
Step1:
Remove the tofu from the packaging. Discard the water. If you are using only part of the package, discard the water, take what you need, and place the remaining in an air-tight container filled with water. Change the water every couple of days. Use up the remaining within the week.
Step2:
Slice up the tofu into 1 inch slices.
Step3:
Place the tofu between a kitchen towel or a thick wad of paper napkins.

how-to-prepare-tofu

Step4:
Place a heavy object over the wrapped up tofu to help drain the liquid. Not too heavy. You don’t want to end up with mush. Not too light. How gorgeous is this new plate I just bought!

Step5:
Once fairly dry to the touch (maybe 15-30 minutes), slice as you need and use.

Start by making these amazing Sweet Chilli Tofu. You won’t regret it.

 

Sweet Chilli Tofu

Created by Tina Dawson on May 26, 2016

Sweet-chilli-tofu-1

  • Prep Time:5m
  • Cook Time:15m
  • Total Time:20m
  • Serves: 2
  • Yield: 1.5 cups

Ingredients

  • 200 g (7oz) Firm Tofu, pressed and drained of water
  • 2 tbsp. oil
  • 4 cloves garlic, grated
  • 2 tbsp. Sambal Oelek (substitute with red chilli paste or siracha)
  • 2 tsp. honey
  • 1 tsp. vinegar
  • 1 tsp. soy sauce

For garnish

  • a handful of finely chopped spring onions
  • 1 tsp. sesame seeds

Instructions

  1. Heat oil in a pan over medium heat.
  2. Saute the garlic until golden brown and fragrant.
  3. Reduce the heat slightly, and add the sliced tofu in one even layer.
  4. Once the bottom is golden brown, flip them all to the other side using a small spoon.
  5. Once that side is also golden, you may either proceed to the sauce or flip all sides to get a crisp skin throughout.
  6. In a bowl, combine the sambal oelek, honey, vinegar and soy.
  7. Pour the sauce over the tofu.
  8. Stir over high heat until the tofu absorbs most of the liquid.
  9. Remove from heat. Stir in the spring onions and sesame seeds
  10. Serve hot and enjoy!
Source: Pickled Plum
  • Print

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Filed Under: All Recipes, Appetizers, Asian style, Cuisines, Lunch/Dinner, Table for two, Vegan, Vegetarian Tagged With: Appetizers, Tofu, Vegan, Vegetarian

Previous Post: « Foolproof Homemade Croissants
Next Post: Candied Lemon Slices »

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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