Sticky Sesame Tofu with rice and greens
bowl, nonstick pan
- ½ firm tofu
Drain as much water as possible from the tofu. Once done, cut the tofu into 2cm (approx) cubes.
- 2½ tbsp cornflour
- 1 tsp Chinese five-spice powder
In a mixing bowl, add the cornflour and Chinese 5-spice powder and mix together. Once combined, add the tofu cubes and mix well, making sure tofu is evenly coated.
- ½ red onion
- 2 cloves garlic
- ½ chili
Peel and roughly chop the onion, mince the garlic cloves and ginger (about a thumb-sized piece is fine) and finely slice the chilli.
- 2 tbsp vegetable oil
- nonstick pan
Place a non-stick pan (or wok) over a medium heat and add the oil.
Once the oil is hot enough, add the tofu and cook for 2-4 minutes on all sides until the tofu is lightly coloured on all sides and puffs up a little.
Throw the chopped onion, garlic, ginger and chilli into the pan and turn the heat down low and allow the onion to soften, stirring the mix every now and again.
- 30 ml ponzu
Deglaze the pan with the ponzu (or use light soy sauce) and toss to combine.
- 2 tbsp hoisin sauce
- 1½ tbsp maple syrup
- 1½ tbsp tahini
Add the hoisin sauce, maple syrup and tahini. Stir gently to not break up the tofu too much but to make sure everything is combined, then let the sauce bubble away and thicken for 3-4 minutes, stirring often.
- 1 bok choy (optional)
- 200 g rice (optional)
While that’s cooking, prepare your garnishes and rice (if using). I’ve added bok choi, but you can use any greens you like.
- 1½ tbsp sesame seeds
Before serving stir through the sesame seeds, leaving a few to sprinkle on the finished dish.
- scallion (for garnish)
Serve your rice then top with the sticky tofu and serve with greens. Chop the scallion finely and add them, together with a few sesame seeds, to the dish and enjoy!