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Firecracker Tofu
Crispy tofu in a sticky, spicy-sweet glaze with a fiery kick, balanced by jasmine rice and steamed pak choi. A bold, weeknight-friendly dish with roots in American Chinese cooking.
Ingredients
Ingredients
- block of extra-firm tofu
- vegetable oil
- salt + pepper
- cornflour
- jasmine rice
- pak choi, halved lengthways + rinsed
- hot sauce
- maple syrup
- miso paste, we use white
- garlic clove, peeled + finely chopped
- spring onion, chopped
- sesame seeds
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F and line a tray with baking paper.
- 2
Drain and press the tofu if necessary. Then tear it into 2cm cubes and toss in a mixing bowl with a drizzle of vegetable oil and pinches of salt and pepper. Add the cornflour and combine until the tofu is completely coated. Transfer to the tray and bake for 30 minutes, turning halfway through.
- 3
Meanwhile, cook the rice as per the packet instructions.
- 4
Next, steam the pak choi in a steaming basket for 5 minutes or until tender. Alternatively boil until tender.
- 5
When the tofu is nearly finished in the oven, add the hot sauce, maple syrup, miso paste and garlic to a frying pan on medium heat. Bring to a simmer and cook for 2-4 minutes or until it has thickened. Add the tofu to the sauce and stir until it’s totally covered.
- 6
To serve, divide the rice between two plates, then top with the tofu and pak choi. Finish with a sprinkle of chopped spring onion and sesame seeds.
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Community reviews
Rated 4.5 out of 5 from 4 reviews
- Lyss
“Wow! Absolutely delicious & really easy to make. I’m going to add a spicier hot sauce next time because it leaned a tad too sweet for my liking. Overall a great new way to make tofu!!”
- Allie
“simple, quick and delish”