Ingredients
- Firm tofu 600g
- Corn flour 130g
- SpinneysFOOD Pure Sunflower Oil For frying
- Soya sauce 125ml
- Sesame oil 1 tsp
- SpinneysFOOD White Sesame Seeds 2 tsp
- SpinneysFOOD Fine Grain White Sugar 1 tsp
- SpinneysFOOD Whole Black Peppercorns ½ tsp
- Gochujang 1 tsp
- SpinneysFOOD Ketchup 80ml
- SpinneysFOOD Organic Natural Honey 85g
- SpinneysFOOD Bottled Drinking Water 80ml
- SpinneysFOOD Spring Onion 1
- Garlic 2 cloves
- SpinneysFOOD Tenderstem Broccoli 150g
- SpinneysFOOD steamed rice 400g
Nutrition (Per serving)
- Calories 859
- Fat 24.5g
- Saturates 3.4g
- Protein 26.4g
- Carbs 137.8g
- Sugars 26.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sweet and crunchy tofu
Asian 10 Mins Prep · 10 Mins Cook
- Drain the tofu and pat it dry using paper towels.
- Slice the tofu in cubes of approx. 2½cm. Place them in a large container with the corn flour. Close the lid and shake the container so that all the tofu cubes are well coated.
- Add a generous amount of cooking oil to a large pan, ensuring you coat the entire surface. Fry the tofu cubes over a medium-high heat until golden and crispy. Remove the tofu from the pan and drain on paper towels. Remove any excess oil left in the pan.
- To make the sauce, finely chop the spring onion and garlic. Mix the soya sauce, sesame oil, 1 teaspoon of sesame seeds, sugar, peppercorns, gochujang, ketchup, honey and water together in a large bowl. Then add the spring onion and garlic to the mixture.
- Pour the sauce in the pan and heat it over a medium-high heat for approx. 5 minutes or until the sauce has thickened. Once the sauce is thicker, turn off the heat. Add the fried tofu and stir until all tofu cubes are coated with sauce.
- Steam the broccoli and reheat the rice.
- Divide the tofu, broccoli and rice between four bowls and sprinkle with the sesame seeds.