Pan-fried Honey Soy Tofu

 

Tofu or 'bean curd' is on my shopping list regularly.  There are many varieties to choose from and many ways to prepare them with your favourite meat, vegetables or seafood.  Subtle in taste, they are enjoyed for their spongy texture and ability to absorb the flavours of whatever they are cooked with.  This recipe calls for the firm type of tofu which comes in fairly solid blocks, and are the easiest to handle, unlike the soft and silken tofu that can fall apart during the cooking process.  I buy firm tofu from an Asian grocer who keeps them in a large tub of water.  You will also find them individually packaged in the supermarket.  Cut into cubes, they are pan-fried with a little oil until lightly browned and then doused with a honey soy sauce.  Perfect on a bed of rice for a nutritious vegan supper.  For best results, follow my instructions to drain as much water from the blocks as possible before using them.  'Sambal Oelek' can be substituted with sriracha sauce if you like.

Serves 2-3 with rice

INGREDIENTS

• 450g / 1lb firm tofu
• 2 tablespoons cornflour
• 1 teaspoon finely chopped garlic
• 2 tablespoons olive oil or vegetable oil
• 3 tablespoons light soy sauce
• 1 tablespoon honey
• 1-2 teaspoons Sambal Oelek (Indonesian chilli sauce), to taste
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil 
• 1 spring onion, finely chopped, for garnishing
• 1 tablespoon white sesame seeds

METHOD

1. Remove tofu from their packaging and drain off any water.  Wrap the block of tofu in a clean tea towel then put it on a large plate.  Place some weights such as a medium size frypan or a  heavy plate on top and leave for 30 minutes to press out excess water.
2. Cut tofu into bite size cubes.  Transfer them to a large bowl.  Add cornflour and toss them around to coat evenly.
3. Toast sesame seeds in a small saucepan over low heat for a minute or so to release their flavour.  Remove from heat.
4. Heat oil in a wok or a large non-stick frying pan on medium high until hot.  Add the tofu and spread them out into a layer to brown on one side for about a minute then move them around to brown all the other sides until crispy.
5. Add the chopped garlic and stir fry with the tofu for 30 seconds to cook them slightly.  Add the light soy sauce, honey, Sambal Oelek and rice vinegar.  Toss the tofu around to coat with the sauce.
6. Sprinkle on sesame oil and remove from heat.  Garnish with chopped spring onions and toasted sesame seeds.

Source (with adaptations): Julie Chiou