As it’s National Tofu Day thought I’d share a simple recipe. One would think it is chicken the way it looks. I have tried tofu before and made a stir fry. It was alright but think it’s mostly how it’s cooked. It’s great in stews and curries. I love anything sweet and sticky (done right). So why not make my own? It does have a kick to it due to the chilli flakes.

This eco-friendly ingredient has taken the world by storm in the last decade. Predominantly used in a lot of pan Asian, and Thai dishes it has grown in the western world and become extremely popular in the vegan community. A meat substitute high in calcium and iron. Cheap and can be use in a few versatile ways. If your looking to add plant-based ingredients into your diet this is a great start. So hope you enjoy the recipe.

You’ll need

3 Tbsp, Honey

3 Tbsp, Teriyaki Sauce

2 Tbsp, Apple Cider Vinegar

2 Tbsp, Sesame Oli

2 Tbsp, Ginger Garlic Paste

1 Tsp, Soy Sauce

1 Tsp, Chilli Flakes

280g, Tofu

1 Tsp, Sugar

1, Spring Onion

2 Tbsp, Sesame Seeds

4 Tbsp, Corn flour

Method

1. Prep the sauce (Honey, Sesame Oil, Soy Sauce Ginger Garlic Paste, Chilli Flakes & Teriyaki Sauce), and leave the side. In a container pour in the cornflour and add the chopped tofu. Make sure to coat all the tofu.
2. On a medium-high heat, pan add in some sunflower oil and shallow fry the tofu till golden.
3. Set to the side and in the same pan add in the sauce and allow to bubble for a few min. Add in the tofu and cook further until all the sauce is coated all over the tofu.
4. Set on a plate and finish off with sesame seeds and spring onion.

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