Sticky Sesame Tofu

Addictively sticky sweet and savoury tofu bites, perfect to pile onto rice for a quick midweek meal

20 mins cook

Serves 2

Mia Jacobs

Ingredients

For the sticky sauce

2 tbspketchup

1 tbspdark soy

2 tspSriracha

1 tbsp + 1 tspagave or brown sugar

1 tspcrispy chilli oil

2 tbspwater

For the battered tofu

20gcornstarch

40gplain flour

75mlwater

50gpanko breadcrumbs

1 tbspsesame seeds

to seasonsalt

180gfirm tofu, cut into 1-2cm chunks

1-2 tbsp veg oil (if baking)

350ml veg oil (if frying)

To serve

2 spring onions, roughly chopped

2 garlic cloves, finely chopped

1 tbspveg oil

a pinchwhite pepper

400gcooked sticky or jasmine rice

1 tsptoasted sesame seeds

Inspired by a dish at one of London's top restaurants, these sticky, crispy tofu bites are heavenly, and well worth making if you're trying to cut back on meat but don't want to miss out on big flavours.

Method

If baking the tofu, preheat the oven to 200 degrees or 180 fan. While it preheats, mix together all the ingredients for the sauce and set to one side.

If baking the tofu: Mix the cornstarch, flour and water with a pinch of salt in one bowl. In another bowl mix the panko breadcrumbs, sesame seeds and another pinch of salt.

Pat the tofu dry then place into the batter and mix gently until well coated. Lift the battered tofu into the breadcrumbs and toss to coat fully. Place onto a lined baking tray and drizzle or spray generously with oil. Place in the oven for about 20 minutes, or until they've turned golden and crispy on all sides.

If frying the tofu: add an extra 1 tbsp of flour to the wet batter, along with 1 tsp sesame seeds and season with a pinch of salt. Pat the tofu chunks dry then place in the wet batter and turn to ensure each piece is fully coated.

Heat 350ml veg oil in a small-medium saucepan over a medium heat until bubbles appear around the end of a wooden spoon when placed into the hot oil. Carefully place the battered tofu pieces into the oil and fry until crisp, golden and hot through. Remove the cooked tofu and place on a paper towel to absorb excess oil.

Heat 1 tbsp oil in a frying pan. Add the whites of the spring onions to the pan and fry gently, stirring occasionally. After a minute, add the garlic and stir together. Sizzle for another 30 seconds before adding the sauce. Reduce the heat to avoid the sauce spitting or caramelising too quickly. Cook for another 30s until thickened, then allow to cool before tossing in the cooked tofu.

Sprinkle in 1 tsp toasted sesame seeds and mix to combine then serve over steaming rice with the greens of the spring onions and some spicy vegan mayo, if desired. Enjoy!