Ingredients:
- 1 large block extra firm tofu, cut into 2 cm cubes
- 5 tbsp cornflour
- 2 tsp Chinese 5 spice
- 4 tbsp vegetable oil
- 1 red onion, peeled & roughly chopped
- 4 cloves of garlic, minced
- 1 red chilli, finely sliced
- Thumb-sized piece of ginger, minced
- 1/4 cup (60ml) light soy sauce or ponzu (lemon soy sauce)
- 4 tbsp hoisin sauce
- 3 tbsp maple syrup
- 2 tbsp tahini
- 3 tbsp sesame seeds
- 2 heads pak choi, steamed
- Mixed Asian greens, steamed
- Sticky rice, cooked
- Chopped spring onions & extra sesame seeds, for garnish
Instructions:
1. Place the tofu cubes into a mixing bowl. Sprinkle over the cornflour and Chinese 5 spice. Toss well to evenly coat the tofu.
2. Heat a non-stick pan over medium heat and add the vegetable oil. Once hot, add the tofu cubes in a single layer. Cook for about 2 minutes on each side, turning gently, until the tofu is golden, lightly puffed, and crisp all over.
3. Add the chopped red onion, minced garlic, sliced chilli, and minced ginger to the pan with the tofu. Reduce the heat to low and sauté, stirring occasionally, until the onions are softened and fragrant, about 2-3 minutes.
4. Deglaze the pan by pouring in the soy sauce or ponzu, stirring to pick up any caramelized bits from the bottom. Add the hoisin sauce, maple syrup, and tahini, stirring gently to avoid breaking up the tofu. Ensure all tofu pieces are well coated in the sticky sauce.
5. Allow the sauce to simmer for 4-5 minutes, bubbling and thickening, stirring occasionally and carefully to avoid sticking or burning.
6. Meanwhile, steam the pak choi and greens, cook the sticky rice, and prepare your garnishes: chop the spring onions and set aside extra sesame seeds.
7. Just before serving, stir the sesame seeds through the sticky tofu mixture.
8. To plate, start with a scoop of sticky rice, then top with the sticky tofu and sauce. Serve alongside steamed pak choi and Asian greens, and garnish with fresh spring onion and extra sesame seeds for a flavorful, plant-based dinner.