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Sticky Orange tofu
250gr firm tofu
3tbsp cornstarch
2tsp paprika powder
pinch of salt & pepper
For the sauce:
250ml fresh orange juice
2tbsp soy sauce
2tbsp vinegar
3 tbsp sugar
3 cloves of finely minced garlic
70ml water
1tsp fresh red chili pepper
3tbsp cornstarch+6tbsp water
Cut the tofu into bite sized pieces. Mix the cornstarch with the papika powder and the salt & pepper. Then add it to the tofu and mix until the tofu is completely coated. Add a small layer of oil to a pan and heat this. add the tofu and fry for a few minutes on each side until the tofu is completely crispy. Let it leak out on a bit of kitchen paper towel. For the sauce add all the ingredients to a pan and mix. I mix my cornstarch with some water before adding it to the sauce to prevent lumps. Heat the sauce while stiring until it thickens. Once the sauce is done, take it of the heat and add the crispy tofu to it.
Sweet Chili Lime Tofu
250gr firm tofu
3tbsp cornstarch
2tsp paprika powder
1tsp cayenne pepper
1tsp onion powder
1/2tsp salt
1/4tsp pepper
oil for frying
For the sauce:
50ml lime juice (from about 2 small limes)
2tbsp soy sauce
1tbsp oil
3tsp red chili pepper
2 garlic cloves
2tbsp sugar
2tbsp vinegar
100ml water
1tsp paprika powder
1 1/2 tbsp cornstarch + 1 1/2 tbsp water
Cut the tofu into bite sized pieces. Then mix the cornstarch with the herbs. Add the tofu to a bowl and add the cornstarch mixture. Mix carefully until all the tofu is coated.
Heat some oil in a pan (just enough to cover the bottom of your pan). I used just normal vegetable oil for this. You can test if the oil is hot enough by adding a piece of tofu in it. If bubbles form around the tofu, the oil is hot enough and you can add the rest of the pieces (see video to see what I mean). Fry the tofu pieces for about 5 minutes on each side ( medium heat) so 10 minutes in total. When they are done, carefully remove them from the oil and let them leak out on a bit of kitchen paper towel. The tofu is super crispy on the outside and would already be amazing to eat like this but we'll also make a sauce to go with it.
For the sauce add the oil, the minced garlic and the chili pepper in a pan and cook for about 2 minutes. Then add the rest of the ingredients except the cornstarch and bring to a boil. I mixed the cornstarch with water before adding it to the sauce to prevent lumps. Once the sauce is boiling, turn down the heat and add the cornstarch mixture to it. Mix this in immediately with the other hand while pouring it in or you will get lumps (grab a whisk if this happens. just whisk for a few minutes and lumps will dissapear). Cook the sauce for about a minute until yiu get a thick consistency. Add the tofu to the sauce and mix. The tofu does loses some of it's crispiness in the sauce so mix the two right before eating it. Serve with some rice and veggies or noodles. Enjoy!
Sticky Sesame tofu
for the tofu:
300gr firm tofu
1tbsp soy sauce
3 grated garlic cloves (1tsp)
1/2tsp pepper
1/4tsp salt
1/4tsp cayenne pepper
1/2tbsp cornstarch
+ 2-3tbsp cornstarch
for the sauce:
1tbsp brown sugar
2tbsp soy sauce
1tbsp ketchup
1tbsp rice vinegar
4tbsp water
1tbsp sesame oil
1tbsp agave
cornstarch slurry to thicken the sauce:
1/2tbsp cornstarch+1/2tbsp water
oil for frying
optional garnish: toasted sesame seeds & spring onion
Break the block of tofu apart with your hands into bite sized pieces. Add to a bowl with the rest of the tofu ingredients (except the: 2-3tbsp cornstarch) and mix to combine. Let this marinate while you mix the ingredients for the sauce (except the cornstarch slurry to thicken the sauce with).
Then add the 2-3tbsp of cornstarch to the marinated tofu. Add enough to cover all the tofu. The tofu will soak up some of the cornstarch but that's okay.
Heat enough oil for frying in a wok or pan. Test if the oil is hot enough by adding a wooden spoon in, if the oil starts to bubble around it that means the oil is hot enough and you can add the tofu pieces in.
Then add the tofu pieces.. Fry for 3-5 minutes until golden brown and crispy.
For the sauce, add it to a hot pan and cook for 2 minutes. Then stir in the cornstarch slurry and immediately mix this in to prevent lumps in your sauce. Cook for 1 more minute until the sauce thickens.
Then once you're ready to serve, mix the crispy tofu in with the sauce.
Music:
Morning Routine by Ghostrifter Official
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