Ingredients
- 2 large cloves garlic either grated or chopped very, very finely
- 1 tablespoon grated fresh ginger (see recipe note)
- 2 tablespoons arrowroot or cornstarch (arrowroot gives a better look to the sauce)
- 1/4 cup rice wine vinegar (you can sub this for apple cider vinegar )
- 1 tablespoon sesame oil
- 1/2 cup natural tomato ketchup
- 2 tablespoons Tamari (you can sub this for soy sauce or coconut aminos )
- 1/4 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon Chinese five spice
- 1/4 cup maple syrup
- 1 cup water
- 1 large block firm tofu that has been pressed (see recipe note)
- 2 tablespoons all purpose flour (you can sub this for cornstarch to make it gluten free)
- 1 teaspoon Chinese five spice
- 2 tablespoons olive oil (optional)
Recipe Description
This tofu is seriously the bomb! Sweet, sticky & spicy with amazing depth of flavour. A perfect quick mid-week meal! If you know any tofu sceptics then this might well be the dish to win them around.
The sauce itself only takes about ten minutes to make but can also be made in advance and stored in the fridge. It keeps well for up to one week and just needs to be gently reheated before serving. It also freezes well. I often make double and freeze half as I like to have some emergency fast food in the freezer for those times when I’m too exhausted to cook.
Serve this Sticky Chili Ginger Tofu with generous amounts of fluffy rice, noodles or quinoa. A sprinkling of sesame seeds and chopped green onions finish it off very nicely.
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