3 Levels of Tofu

56 mins
Serves 1
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Directions

  1. 1Pat dry 400g of tofu and tear it into bite-sized pieces.
  2. 2Pat dry 400g of tofu and tear it into bite-sized pieces.
  3. 3Pat dry 400g of tofu and tear it into bite-sized pieces.
  4. 4Toss the tofu with 2 tbsp of corn starch and 1 tsp of salt.
  5. 5Toss the tofu with 2 tbsp of corn starch and 1 tsp of salt.
  6. 6Toss the tofu with 2 tbsp of corn starch and 1 tsp of salt.
  7. 7Fry the tofu in oil until crispy and golden brown.
  8. 8Fry the tofu in oil until crispy and golden brown.
  9. 9Fry the tofu in oil until crispy and golden brown.
  10. 10Make a glaze by mixing 4 tbsp of agave or maple syrup, the juice of 1 small lemon, 1 tsp each of paprika, ground coriander, and cumin, 1/2 tsp each of chili powder and garlic powder, salt to taste, and 1-2 tbsp of water.
  11. 11Make a glaze by mixing 4 tbsp of agave or maple syrup, the juice of 1 small lemon, 1 tsp each of paprika, ground coriander, and cumin, 1/2 tsp each of chili powder and garlic powder, salt to taste, and 1-2 tbsp of water.
  12. 12Make a glaze by mixing 4 tbsp of agave or maple syrup, the juice of 1 small lemon, 1 tsp each of paprika, ground coriander, and cumin, 1/2 tsp each of chili powder and garlic powder, salt to taste, and 1-2 tbsp of water.
  13. 13Pour the glaze over the crispy tofu and stir to coat.
  14. 14Pour the glaze over the crispy tofu and stir to coat.
  15. 15Pour the glaze over the crispy tofu and stir to coat.
  16. 16Cut 400g of tofu in half and score it sideways.
  17. 17Cut 400g of tofu in half and score it sideways.
  18. 18Cut 400g of tofu in half and score it sideways.
  19. 19Make a soy glaze with 2 tbsp each of soy sauce, agave, vinegar, and hoisin sauce, and 1 tbsp of sesame oil and 1 tsp of garlic powder.
  20. 20Make a soy glaze with 2 tbsp each of soy sauce, agave, vinegar, and hoisin sauce, and 1 tbsp of sesame oil and 1 tsp of garlic powder.
  21. 21Make a soy glaze with 2 tbsp each of soy sauce, agave, vinegar, and hoisin sauce, and 1 tbsp of sesame oil and 1 tsp of garlic powder.
  22. 22Add the soy glaze to the scored tofu.
  23. 23Add the soy glaze to the scored tofu.
  24. 24Add the soy glaze to the scored tofu.
  25. 25Bake the tofu at 200C/400F for 20 minutes, then add the remaining glaze and bake for another 5-10 minutes until caramelized.
  26. 26Bake the tofu at 200C/400F for 20 minutes, then add the remaining glaze and bake for another 5-10 minutes until caramelized.
  27. 27Bake the tofu at 200C/400F for 20 minutes, then add the remaining glaze and bake for another 5-10 minutes until caramelized.
  28. 28Crumble 200g of tofu in a bowl.
  29. 29Crumble 200g of tofu in a bowl.
  30. 30Crumble 200g of tofu in a bowl.
  31. 31Add 1 small grated onion, 2 grated garlic cloves, a big handful of chopped parsley and mint, 3 tbsp of tomato sauce, 6 tbsp of flour, salt, pepper, and 1/2 tbsp of red wine vinegar to the crumbled tofu.
  32. 32Add 1 small grated onion, 2 grated garlic cloves, a big handful of chopped parsley and mint, 3 tbsp of tomato sauce, 6 tbsp of flour, salt, pepper, and 1/2 tbsp of red wine vinegar to the crumbled tofu.
  33. 33Add 1 small grated onion, 2 grated garlic cloves, a big handful of chopped parsley and mint, 3 tbsp of tomato sauce, 6 tbsp of flour, salt, pepper, and 1/2 tbsp of red wine vinegar to the crumbled tofu.
  34. 34Mix well and shape into small patties or balls.
  35. 35Mix well and shape into small patties or balls.
  36. 36Mix well and shape into small patties or balls.
  37. 37Fry the patties or balls in oil until golden brown.
  38. 38Fry the patties or balls in oil until golden brown.
  39. 39Fry the patties or balls in oil until golden brown.

Ingredients

  • 400 g tofu
  • 400 g tofu
  • 400 g tofu
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 4 tbsp agave or maple syrup
  • 4 tbsp agave or maple syrup
  • 4 tbsp agave or maple syrup
  • 1 small lemon juice
  • 1 small lemon juice
  • 1 small lemon juice
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 400 g tofu
  • 400 g tofu
  • 400 g tofu
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp agave
  • 2 tbsp agave
  • 2 tbsp agave
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 200 g tofu
  • 200 g tofu
  • 200 g tofu
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 big handful parsley
  • 1 big handful parsley
  • 1 big handful parsley
  • 1 big handful mint
  • 1 big handful mint
  • 1 big handful mint
  • 3 tbsp tomato sauce
  • 3 tbsp tomato sauce
  • 3 tbsp tomato sauce
  • 6 tbsp flour
  • 6 tbsp flour
  • 6 tbsp flour
  • 1 salt and pepper
  • 1 salt and pepper
  • 1 salt and pepper
  • 0.5 tbsp red wine vinegar
  • 0.5 tbsp red wine vinegar
  • 0.5 tbsp red wine vinegar

Equipment

bowlspoonknifefrying panovenbaking sheetchoppsticks