I can’t get enough of this spicy tofu. And this is coming from someone who used to despise tofu!
It is important you use the right tofu for this dish. If you are in the UK Ocado or Holland & Barrett (fridge section) stock Dragonfly’s tofu used for this recipe. If you don’t have access to this, look for a firm tofu, not the silken variety.
Yes, there are a couple of ingredients that may require a trip to an Asian food store. Make the trip worthwhile by looking for other ingredients. You might want to pick up a few tins of green jackfruit in water, I’ll be posting some recipe ideas for this soon.
- breakfast: mashed avocado and tomatoes or avocado rice
- lunch/dinner: steamed or stir fried vegetables
- on its own: as a snack (slice it into smaller pieces)
Link to a video with cooking instructions
sesame and ginger tofu
makes: 2 portions
prep and cooking time: 25 minutes
skill level: easy
sesame oil (roasted or plain, enough for shallow frying)
1 tablespoon black sesame seeds
a generous pinch of nanami togarashi (assorted chili pepper)
a block of natural tofu
8cm long piece of ginger, roughly chopped
4 cloves of garlic, finely chopped
1 red chili, deseeded and sliced
80 ml tamari soy sauce
juice of half a lime juice
Heat the oil in a large frying pan, you want enough oil to shallow fry the tofu in.
Add sesame seeds and togarashi pepper.
Slice the tofu into 4 square, flat pieces and add to the pan. Fry until golden and crispy on both sides.
Add ginger, garlic and chili, continue to fry for another 30 seconds.
Then add tamari soy sauce and continue cooking until it thickens to a syrup.
Finish off with lime juice and serve.