This recipe is absolutely dreammmyyyyy. Since I’ve given up meat, I’ve been eating tofu quite a lot. I like to press it for a few hours and tear it apart with my fingers to make nugget looking pieces, rather than cutting it up into cubes. You should try it- it’s amazing and changes the texture completely!
Serves: 2
Ingredients:
- 200g tofu – I used this one
- 4-5 tbsp corn flour
- 1 tbsp ginger paste
- 1 tbsp apple cider vinegar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 3 tbsp agave nectar (honey or maple syrup will also work well!)
- 3 tbsp hot sauce (if you’re not a fan of spicy food, try sweet chilli sauce)
- 1 tbsp coconut oil
- 40g cashew nuts – I used these
- Optional: spring onion & sesame seeds to garnish
Method:
- Press the tofu for a few hours and break into chunks
- Prepare the marinade by whisking together the ginger, apple cider vinegar, soy sauces, sesame oil, agave and hot sauce. Also mix 1 tbsp of corn flour with a little water, stir until smooth and add to the marinade
- Now coat the tofu in the remaining corn flour and set on a plate
- In a large pan, heat the coconut oil on a medium and add the tofu once fully heated
- Fry for 6-8 minuites until brown on all sides
- Pour over the marinade and stir for a few more minutes, making sure all the tofu is coated then add in the cashews
- Sprinkle over any additional garnishes and serve with rice and veggies!
