Golden Sweet & Sour Tofu

Written By Gal Winter

I love tofu! haven’t always.. we use to have a mixed relationship where I ignored it and it ignored me. but since becoming vegetarian and being mindful of the quality source of protein that it is we became friends.

This is one of my favourite and easy ways to make delicious tofu. I sometimes eat it straight from the oven without the sauce although the sauce adds a lot!

Teamed with Spice spinach & Chickpea rice - this combination was featured at a community workshop preparing a family meal for under $20!! It’s a beautiful meal and you can fit in a green salad and stay under budget :)

Ingredients

Golden Tofu

  • 1 block (450g) firm tofu, drained and patted dry

  • 2 tbsp cornflour

  • A generous pinch of salt

  • Olive oil spray

Citrus-Sticky Sauce:

  • 4 tbsp soy sauce

  • 1 tbsp date syrup, maple syrup, or regular sugar

  • Juice and finely grated zest of ½ an orange

  • 2 garlic cloves, crushed or grated

  • 1 thumb-sized piece of fresh ginger, grated (optional)

  • 1 tsp chili flakes (optional)

  • 1 tsp extra virgin olive oil

  • The Slurry: ¼ cup lukewarm water mixed with 1 tbsp cornflour

Instructions

  1. Preheat your oven to 190°C (fan-forced). Cut the tofu into irregular bite-sized cubes (rough edges crisp up best!). Toss the cubes in a bowl with the 2 tbsp of cornflour and salt until dry and coated. Spread evenly on a lined baking tray, spray generously with olive oil, and bake for 15–20 minutes until deeply golden and crispy. Set aside.

  2. Heat 1 tsp of olive oil in a wide frypan over medium heat. Whisk your sauce ingredients (soy, sugar/syrup, orange juice, orange zest, garlic, optional ginger, chili) together and pour into the pan. Immediately pour in your lukewarm cornflour slurry. Let it bubble gently for 2–3 minutes until it turns into a thick, glossy glaze.

  3. Tip your golden baked tofu into the bubbling hot glaze. Toss rapidly to coat, then turn off the heat immediately so the tofu stays crispy. Take the lid off your rested rice, fluff it exactly once with a fork, and serve topped generously with the sticky tofu, sesame seeds, and spring onion.

Gal Winter
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Spiced Spinach & Chickpea Rice