Serves

4

Ingredients

• 400g block of extra-firm tofu (previously frozen and defrosted)
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 1/2 tsp rice vinegar
• 2 1/2 tbsp brown sugar
• 1 teaspoon salt and pepper
• 1/2 tsp Garlic powder, Ground ginger
• 1 tsp Chinese five spice
• 2 tablespoons potato starch

Method

Cut tofu into 4 slabs and press defrosted tofu for 10minutes in a tea towel with weights to remove all excess water. Cube after fully drained.

Mix all marinade ingredients together in a jar and set aside.

Add tofu and marinade to a zip lock bag and marinade for 30minutes.

Preheat oven to 220. Once marinated, add corn flour. Line a pan with grease proof paper and spread out the tofu.

Bake for 15 minutes then flip and toast for another 10-13mins until crispy.

Notes

Will stay ok in the fridge for up to 4 days but best fresh.

Meals:

– lettuce cups with thinly slices carrot and cucumber plus rice noodles and the crispy tofu with Almond butter sauce

– in grain bowls

– on a sandwich

1. 

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