280g(1 x 10 oz pack) of extra firm tofucut into 1-inch cubes
½tbspgrapeseed oil+ more for cooking
1tbsptoasted sesame oil
1tbsp dark soy sauce
1tbspsweet chilli sauce
1 clove ofgarlicminced
For the stir fry
½ tbspgrapeseed oil
1medium(110g) brown onion peeled and cut into thin wedges
1thumb-size piece ofgingerpeeled then grated
¼tspdried red chilli flakes
2large bell peppersseeds and pith removed then sliced
4tbsp dark soy sauce
3tbspsweet chilli sauce
Boiled or steamed rice
3spring onionsthinly sliced diagonally
First, drain the tofu. Dry the tofu with kitchen paper. Slice the tofu into 4 even slices.Line a baking tray with 2 layers of kitchen paper, place the tofu on the paper. Cover with another 2 layers of kitchen paper. Place a smaller baking tray over the covered tofu then place 4 cans of beans on top. Leave the tofu to drain for at least 15 minutes, 30 minutes if you can.
Once the tofu is done, make the marinade.Add ½ a tablespoon of cornflour (cornstarch) to a large bowl. Whisk in 1 tablespoon of dark soy sauce, 1 tbsp sweet chilli sauce, ½ a tablespoon of maple syrup, 1 and a ½ tablespoons of lemon juice, ½ tablespoon of grapeseed oil and 1 tablespoon of toasted sesame oil. Stir in 1 minced clove of garlic. Then add the tofu. Stir well to make sure each cube is covered in the marinade. Leave the tofu to soak up the marinade for about 30 minutes. Keep the leftover marinade.
After 30 minutes, heat ½ tbsp of oil in a wok then start frying the tofu in small batches. Making sure to turn the tofu so all sides get nice and crispy. Remove from the wok then place on a plate and cover to keep warm.
To make the stir fry
Heat 1 tablespoon of oil in a wok or large frying pan. Add the onion and cook until it is translucent for about 5 minutes. Add garlic, ginger and ¼ teaspoon of dried red chilli flakes, cook for a minute. Then add the peppers and cook for about 3 minutes.Whisk together the lemon juice soy sauce and sesame oil in a small bowl.Add the sauce and cook for until it bubbles up.Add the remaining marinade and the tofu, cook over medium heat, gently stirring all the time, until the sauce is thick and sticky and the tofu is hot.Serve immediately, with boiled rice, sliced spring onions and sesame seeds.
Tofu - Extra-firm tofu is best for this recipe for this but firm tofu will do if you can't get extra firm.
Marinade - The longer you leave the tofu marinading the better, at least 30 minutes is best. Don't forget to keep the marinade to add to the sauce.
Freezing/storing and reheating - I don't recommend freezing this dish. If you have leftovers you can store them in the fridge and reheat on the hob. Please be careful if reheating any rice, make sure it is piping hot before you eat it. The tofu will keep in the fridge for a day or two.
Making ahead - The sauce and the marinade can be made a day in advance, keep them covered in the fridge until you are ready to use them.
Veggies - You can play around with the veggies with this one, mushrooms, sugar snap peas and baby corn all go very well in this dish.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and does not include rice or sesame seeds.