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VIETNAMESE STICKY TOFU

VIETNAMESE STICKY TOFU
VIETNAMESE STICKY TOFU

We are on a mission to show people just how delicious vegan food can be.

This Vietnamese Sticky Tofu is one of the most delicious dishes we have ever made. If you like to experiment and learn some new ways to cook tofu, this one is a true show stopper.

We think this dish is a great vegan dinner party idea, whether your guests have a meat diet or not.

Please make sure you share your recipes on instagram or facebook so we can see your creations.

The full recipe is in BISH BASH BOSH! which is out now. Order your copy here.

Ingredients
Method

Ingredients

  • 1 x 280g block firm tofu (smoked tofu works well too)
  • 2.5cm piece fresh ginger
  • 1 garlic clove
  • 1 fresh red chilli
  • 4 spring onions
  • 30ml lime juice (about 11⁄2–2 limes)
  • 50g cornflour
  • vegetable oil, for frying
  • 80g soft brown sugar
  • 4 tbsp soy sauce
  • 160ml coconut water
  • 250g cooked basmati rice, or use 1 x 250g bag microwavable rice, to serve
  • 2 heads pak choi
  • 2 tbsp sesame oil
  • 1⁄4 tsp salt
  • 2 tsp sesame seeds

Method

  1. 1.

    Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or Microplane | Large frying pan | Line a plate with kitchen paper | Wok | Griddle pan


    Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least 30 minutes to drain and firm up before you start cooking


    Meanwhile, peel the ginger by scraping off the skin with a spoon and finely grate it | Peel and grate the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then thinly slice| Finely chop two-thirds of the spring onions | Ribbon the remaining spring onions and keep to one side to garnish | Cut the limes in half


    Put the cornflour in a shallow bowl | Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat


    Place the frying pan on a medium-high heat | Pour enough vegetable oil into the pan to cover the base generously | Heat until a wooden spoon dipped into the oil sizzles around the edges | Lay the tofu in the pan and fry for 5–6 minutes, turning halfway | Drain on kitchen paper


    Pour 1 tablespoon oil into the wok and place over a high heat | Add the grated ginger and garlic, the chopped spring onions and the sliced chilli| Stir-fry for 90 seconds | Sprinkle over the sugar and stir until a syrup forms | Stir in the soy sauce and coconut water | Bring to a rolling boil and cook for roughly 15 minutes, until the liquid has reduced by two- thirds | Squeeze in the lime juice | Reduce the heat to low


    Heat the rice or cook it following the instructions on the packet


    To cook the pak choi, put the griddle pan on a high heat | Cut the pak choi into quarters | Put it in a mixing bowl and toss with the sesame oil and salt | Lay the pak choi on the hot griddle pan, cut-side down, and cook until they get black char lines | Transfer to plates


    Place the slices of prepared tofu in the wok, one by one, and toss carefully so they’re well covered in the sticky sauce


    Divide the rice between plates | Top with the sticky tofu | Drizzle over any leftover sauce | Garnish with reserved spring onions and sesame seeds | Serve with the chargrilled pak choi