3 Levels of Tofu
Directions
- 1Pat dry 400g tofu and tear in bite-sized pieces.
- 2Toss the tofu with 2 tbsp corn starch and 1 tsp salt.
- 3Fry in oil until crispy.
- 4Make a glaze by mixing 4 tbsp agave or maple syrup, juice of 1 small lemon, 1 tsp each of paprika, ground coriander, cumin, 1/2 tsp each chili powder and garlic powder, salt to taste, and 1-2 tbsp water.
- 5Pour the glaze over the tofu and stir until nicely glazed.
- 6Cut 400g tofu in half and then score sideways.
- 7Make a soy glaze with 2 tbsp each of soy sauce, agave, vinegar, and hoisin sauce, 1 tbsp sesame oil, and 1 tsp garlic powder.
- 8Add the glaze to the tofu.
- 9Bake at 200C/400F for 20-30 mins or until nicely caramelized.
- 10Crumble 200g firm tofu in a bowl.
- 11Add 1 small grated onion, 2 grated garlic cloves, a big handful of chopped parsley and mint, 3 tbsp tomato sauce, 6 tbsp flour, salt, pepper, and 1/2 tbsp red wine vinegar.
- 12Mix well and shape into small patties or balls.
- 13Fry in oil until golden brown.
Ingredients
- 400 g tofu
- 2 Tbsp corn starch
- 1 tsp salt
- 4 Tbsp agave or maple syrup
- 1 small lemon juice
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 1 Tbsp water
- 400 g tofu
- 2 Tbsp soy sauce
- 2 Tbsp agave
- 2 Tbsp vinegar
- 2 Tbsp hoisin sauce
- 1 Tbsp sesame oil
- 1 tsp garlic powder
- 200 g tofu
- 1 small onion
- 2 cloves garlic
- 1 big handful parsley
- 1 big handful mint
- 3 Tbsp tomato sauce
- 6 Tbsp flour
- 1 salt and pepper
- 0.5 Tbsp red wine vinegar
Equipment
bowlspoonknifefrying panbaking panoven