If you’re a fan of tofu, you’ll love this recipe for sticky tofu. This savoury and sweet dish is a popular choice in many Asian cuisines, and with this easy-to-follow guide, you can make it at home and enjoy it anytime you want!
Ingredients
1/2 big cucumber.
100 ml rice red wine vinegar.
2 tbsp golden caster sugar.
100 ml veggie oil.
200 g pack of tofu, cut into 3cm cubes.
2 tbsp maple syrup.
4 tbsp brown or white miso paste.
30 g white sesame seeds.
250 g dried soba noodles.
2 spring onions, shredded, to serve.
Direction
Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside.
Gently heat the vinegar, sugar, 1/4 tsp salt, and 100ml water in a pan over medium heat for 3-5 mins up until the sugar liquefies, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
Heat all but 1 tbsp of the oil in a large, non-stick frying pan over medium heat up until bubbles begin to rise to the surface. Include the tofu and fry for 7-10 minutes, turning halfway, till the tofu is evenly golden brown. Get rid of the pan and reserve it on cooking area paper.
In a little bowl, blend the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
Cook the rice or you can use noodles
Divide the rice between bowls and lead with the tofu, bundles of cucumber and spring onion.
Rough nutrition facts:
Calories: 478
Fat: 12 g
Carbohydrates: 72 g
Protein: 19 g
Sodium: 1.8 g