27 MIN · STOVETOP

Sticky Soy Tofu

Name: Sticky Soy Tofu
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz firm tofu (drained); 2 tbsp cornstarch; 3 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp maple syrup; 3 cloves garlic (minced)

Press it, fry it, then let the sauce reduce onto it in the same pan.

vegetarianvegandairy-freehigh-proteineasyweeknight

Ingredients

14 ozfirm tofu, drained
2 tbspcornstarch
3 tbspvegetable oil
3 tbspsoy sauce
2 tbspmaple syrup
3 clovesgarlic, minced

Method

1
Wrap the block in a clean towel, sit a plate on top with a couple of cans on it, and leave it for 10 minutes. Then cut it into 2 cm cubes.
2
Toss the cubes in the cornstarch until every face is dusted. Shake off the excess — a thick coating goes gluey rather than crisp.
3
Heat the oil in a large skillet over medium-high heat and lay the cubes out in one layer, not touching. Leave each side for about 2 minutes before turning. Turn them three or four times until they are golden all over, about 8 minutes total.
4
Turn the heat to low. Push the tofu to one side, add the garlic for twenty seconds, then pour in the soy sauce and honey. It will bubble hard.
5
Toss the tofu through the sauce for about a minute, until the liquid has reduced to a syrup that coats each cube and there is almost nothing loose left in the pan. Serve straight away, while it is still crisp under the glaze.

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