Servings:
Ingredients
- 350 g firm tofu chopped into cubes
- 100 g corn flour
- 2 tbsps light soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp white sugar
- 2 tbsps rice vinegar
- 150 ml water
- Pinch salt
- Some spring onions chopped
- 2 cloves garlic minced
- 1 tsp ginger finely chopped
- Handful roasted cashew nuts
Instructions
- Preheat the oven to 180ºC and prepare a baking tray sprayed with oil
- Mix the cornflour and some salt together, and coat the tofu generously. Bake this for 25-30 mins. Alternatively, you can also pan fry this until golden, but I was lazy today.
- While the tofu is being baked, you may also want to roast some cashew nuts. This is optional.
- Prepare the sauce for later, by combining the soy, hoisin, sugar, vinegar and water together.
- Once the tofu is lightly browned, heat up a pan and saute the garlic, ginger for about a minute, before adding in the tofu. Cook for another 2-3 mins.
- Add in the cashew nuts and also the sauce. Stir to mix thoroughly and allow the water to reduce and sauce to thicken. It should turn glossy and sticky. Season to taste and add in the spring onions last.
- Serve with some steamed rice and greens. Enjoy!
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