ingredients
- 500g block of firm tofu. I used Tahoe Super
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 0.5 tsp MSG (optional)
- Salt to taste but use less if using MSG
sesame soy sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp honey or sugar-free sweetened isomalto-oligosaccharides if low carb
- 1 tsp minced garlic (add another 1 tsp if you like extra garlic flavour)
- 1 tsp minced ginger
- 1/2 tsp dried red chili flakes (add 1 tsp added kick)
- 100ml water
- 1/4 tsp xanthan gum
- Handful chopped spring onions
If the sauce is very thin, add another 1/8 tsp xanthan gum at a time, stir and cook for a minute. You can indeed use cornstarch or arrowroot according to direction if not low carb.
Method
- Preheat oven to 180°C
- Chop the tofu block into cubes and mix with the sesame oil, soy sauce, salt and optional MSG to a bowl
- Space out the tofu on baking paper and bake for about 35 minutes. Add 7-10 minutes if you like crispier tofu
- Meanwhile, add the second soy sauce, sesame oil, rice vinegar, garlic, ginger, honey to a pan and cook on medium for 1 or 2 minutes
- Add the dried chili flakes
- Add the water and thickening agent (xantham or preferred alternative) and stir
- When the sauce thickens, remove from heat
- When the tofu is finished, add it to the sauce and mix together on low heat for 1 or 2 minutes
- Garnish with spring onions
Enjoy!
