This is my favourite way to prepare firm tofu. Caramelisation using soy sauce and maple syrup creates a scrumptious sticky crust and adds vibrant colour. I like to dress it up with juicy refreshing salads served over carbs (e.g. rice, quinoa, couscous etc.) and then finish off with a creamy peanut sauce. This one’s a true pleaser.
Instructions
For basmati rice: wash under cold running water until it becomes clear. In a saucepan, add water to cover only a few millimetres over the rice, season with salt. Bring to a boil, reduce heat to low, stir, cover and let simmer until rice absorbs all of the water (about 7 minutes). Once it has finished cooking remove from heat but leave covered. Fluff with a fork once slightly cooled.
Salad: slice cucumber and fennel into very thin slices using a mandolin. Season with a bit of salt, fish sauce, lime juice, a touch of brown sugar or maple syrup. Add chopped fresh chilli and coriander. Adjust saltiness, sweetness and spiciness to your liking.
Broccoli: cut into florets, mix with a squeeze of lime juice, 1 tbsp of olive oil, sea salt and a bit of chilli flakes. Roast in a 180 °C (no fan) or 160 °C (fan) oven until softened and slightly browned.
Tofu: pat dry, cut into cubes and roll in corn or potato starch. Every piece should be covered in a thin layer of starch. Place on a baking tray lined with baking paper, brush with sunflower seed oil and place in a 180 °C (no fan) or 160 °C (fan) oven (can be put next to broccoli) until crisped up and lightly browned. Remove from the oven. Heat 1-2 tbsp of soy sauce and 1-2 tbsp of maple syrup in a frying pan, add tofu and heat until the sauce thickens and tofu becomes caramelised.
Ingredients
For the bowl
- 100 g of firm tofu
- 1 tbsp of corn or potato starch
- 1/2 of a smaller broccoli head
- 1/4 cup of basmati rice (or other rice of your choice)
- 1 small cucumber
- small chunk of fresh fennel
- 1 tbsp of fish sauce
- 1 lime
- a dash of maple syrup or unrefined brown cane sugar
- handful of fresh coriander
- handful of fresh spring onions
- fresh chilli pepper
- small handful of toasted sesame seeds, to garnish
- unrefined sunflower seed oil or other neutral tasting oil (for cooking tofu)
- 1 tbsp of extra virgin olive oil (for cooking broccoli)
- 1-2 tbsp of soy sauce (tamari for a gf option)
- 1-2 tbsp of maple syrup
- chilli flakes
- sea salt
For the peanut sauce
- 1 tbsp of peanut butter
- 3-4 tbsp of water
- 1 tsp of maple syrup
- 1 tsp of soy sauce (tamari for a gf option)
- 1 tsp of toasted sesame seed oil
Julie’s Tip
I use cornstarch to roll the tofu cubes in and then bake them in an oven prior to mixing with a sauce in order to achieve a better crust
Peanut sauce: mix peanut butter with soy sauce, maple syrup, water and toasted sesame seed oil. It should be smooth, without any lumps.
Serve everything in a bowl garnished with toasted sesame seeds, fresh coriander, chilli, spring onions. Drizzle with peanut sauce.
Make this Recipe Step by Step
Wash basmati rice under cold running water until it becomes clear. Cook in a saucepan, then remove from heat but leave covered. Fluff with a fork once slightly cooled. Set aside.
Wash basmati rice under cold running water until it becomes clear. Cook in a saucepan, then remove from heat but leave covered. Fluff with a fork once slightly cooled. Set aside.
Make this Recipe Step by Step
Thinly slice cucumber and fennel using a mandolin.
Thinly slice cucumber and fennel using a mandolin.
Make this Recipe Step by Step
Add the rest of the salad ingredients adjusting saltiness, sweetness and spiciness to your liking.
Add the rest of the salad ingredients adjusting saltiness, sweetness and spiciness to your liking.
Make this Recipe Step by Step
Cut broccoli into florets, mix with lime juice, oil and spices.
Cut broccoli into florets, mix with lime juice, oil and spices.
Make this Recipe Step by Step
Roast in a 180 °C (no fan) or 160 °C (fan) oven until softened and slightly browned.
Roast in a 180 °C (no fan) or 160 °C (fan) oven until softened and slightly browned.
Make this Recipe Step by Step
Tofu: pat dry, cut into cubes and roll in cornstarch.
Tofu: pat dry, cut into cubes and roll in cornstarch.
Make this Recipe Step by Step
Place on a baking tray, brush with sunflower seed oil and cook in a 180 °C (no fan) or 160 °C (fan) oven until crisped up and lightly browned. Caramelise with maple syrup and soy sauce in a frying pan.
Place on a baking tray, brush with sunflower seed oil and cook in a 180 °C (no fan) or 160 °C (fan) oven until crisped up and lightly browned. Caramelise with maple syrup and soy sauce in a frying pan.
Make this Recipe Step by Step
Serve everything in a bowl garnished with toasted sesame seeds, fresh coriander, chilli, spring onions. Drizzle with peanut sauce.
Serve everything in a bowl garnished with toasted sesame seeds, fresh coriander, chilli, spring onions. Drizzle with peanut sauce.
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