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TSO'S SPICY STICKY TOFU

TSO'S SPICY STICKY TOFU
TSO'S SPICY STICKY TOFU

Just thinking about this dish is making our mouths water.The perfectly crunchy cubes of tofu in this deliciously sticky, spicy sauce is ridiculously tasty! This one is definitely one for the spice lovers, as it packs a fiery kick!

Ingredients
Method

Ingredients

Crunchy Tofu

  • 2 blocks extra firm tofu
  • 2 tbsp rapeseed oil
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper

Spicy Sticky Sauce

  • 80g caster sugar
  • 2 tbsp water
  • 1 large clove garlic
  • 2 inches fresh ginger
  • ½ tbsp chilli flakes
  • 2 tsp tomato puree
  • 80ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp cornflour + 1 tsp water mixed

To Serve

  • 2 x 250g bags microwavable basmati rice
  • 2 bok choy
  • 2 spring onions
  • Sesame seeds to sprinkle

Method

  1. 1.

    Tofu Press | Microplane


    First, prep the ingredients | Use a tofu press to press and dry the tofu - the drier the better | Peel and grate the garlic and ginger | Trim and finely slice the spring onions


    Now, make the tofu | Cut the tofu into 1cm cubes and add them to a bowl | Drizzle over the oil and toss to coat | Add the cornstarch, salt, garlic powder and black pepper to the bowl and and stir (or toss) to combine and coat | Spread the tofu cubes out on a baking sheet, put the sheet in the oven and roast for 30 minutes, turning halfway through to ensure an even cook


    While the tofu is crisping, make the sauce | Warm the caster sugar and water in a saucepan over a low heat until the sugar has dissolved | Add the garlic, ginger and chilli flakes to the pan and stir for 3-4 minutes until aromatic | Add the tomato puree to the pan and stir to combine | Add the soy sauce and rice wine vinegar to the pan and stir for 1 minute | Add the cornflour slurry to the pan and stir to combine | Let the sauce simmer until it reaches your desired consistency (The liquidity of maple syrup is great)


    Now, prepare the rest of the meal | Griddle the bok choy with a sprinkle of salt and pepper | Prepare the rice | Add the tofu cubes to the sauce and fold to combine | Plate up the rice and bok choy, spoon the sticky tofu over the rice, garnish with spring onions, sesame seeds and serve immediately