Sticky Sweet Chilli Tofu
10 minutes is all you need to make this sticky sweet chilli tofu. Keeping the ingredients minimal but packed with flavour. This is perfect for week night meals where you need something fast, tasty and nutritious.
Ingredients
- 280 g firm tofu
- 2 cloves garlic finely chopped
- 1 thumb sized fresh ginger finely chopped
- 1 head pak choi
- 4 tbsp sweet chilli sauce I used Wild Cornwall brand
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 portions steamed rice
- 2 tbsp finely chopped chives or spring onions
Instructions
- Put a pot of rice onto steam, I find washing the rice, add to a pot, cover with water until it sits around the pad of a finger over the level of rice, leave to boil for 6 minutes before taking off the heat and leaving the lid on for a further 6-7 minutes
- Start by draining the tofu, take off the excess water with a towel then dice into bite sized cubes
- Toss in the cornflour until coated, then fry on a high heat in the sesame oil for a few minutes, meanwhile finely chop the garlic, ginger then add to the pan with the tofu
- Once it has turned crispy, add the chopped pak choi, pour in the sweet chilli sauce and continue to fry for a further 5 minutes
- Pair with the cooked rice, toss with sesame seeds and garnish with the chives or spring onion