Ingredients:
For the sauce:
3 tbsp low sodium soy sauce
1 tbsp sesame oil
2 spring onions, sliced
2 cloves garlic, grated/crushed/finely chopped
2cm piece fresh ginger, peeled and grated/finely chopped
1-2 tsp dried chilli flakes
For the Tofu:
1 pack of Tofoo smoked tofu
2tbsp cornflour
salt and pepper
2-3 tbsp vegetable oil
To serve:
Cooked Brown Rice (50-60g dried rice per person)
Green Vegetables eg. Roasted Broccoli, steamed edamame beans or green peas… whatever veg you prefer!
Method:
For the sauce, mix all of sauce ingredients together in a small bowl and leave to the side for later.
Using a piece of kitchen towel or a clean cloth, pat dry 1 pack of smoked tofu, then chop into bite sized pieces (roughly 2cm cubes)
Toss the tofu in 2 tbsp cornflour (seasoned with salt and pepper) until evenly coated. Shake off any excess.
Heat a large frying pan or wok, add enough vegetable oil to just cover the bottom of the pan, then fry the tofu until golden on all sides – it may take a few minutes per side. Once cooked remove from the pan and drain on some kitchen roll and put to the side for a second
Use another piece of kitchen roll to mop up any excess oil from the pan (or use a clean pan) add the tofu back into the pan along with the sauce. Heat for a few minutes, tossing to mix evenly in the sauce then it’s ready.
Serve the tofu with cooked rice, and one or two portions of green veg.
Let me know if you give it a go! Enjoy!
