Frying Pan
Saucepan
Whisk
Ziplock Bag
Chopping Board
Shallow dish
For the Velvet Tofu
- 1 pk Firm Tofu drained and dried
- ¼ cup Cornflour
- 2 tablespoon Sesame Seeds
- Salt and Pepper
- ¼ cup Soy Milk unsweetened, or plant-based milk of your choice
- 2 tablespoon Sunflower Oil for frying
Peanut Ginger Sauce
- ¼ cup Sweet Chilli Sauce
- 1 teaspoon fresh Ginger grated
- 1 tablespoon Sesame Seeds
- 1 tablespoon Soy Sauce
- ½ teaspoon Sesame Oil
- 1 tablespoon Peanut Butter
- 1 teaspoon Maple Syrup
- 1 tablespoon Cornflour whisked with 2 tablespoon water
To make the Velvet Tofu
Drain and dry your tofu.
Cut tofu into cubes
Pour the milk into your shallow bowl. Add the tofu to the bowl, coating it.
In the ziplock bag, add the cornstarch, sesame seeds and seasoning.
Drop the cubes of tofu into the ziplock bag (not the milk though!) and gently shake the bag until the tofu is coated in the mixture.
In a frying pan, heat 4 tablespoon vegetable oil until it starts to shimmer slightly.
Carefully drop the velvetted cubes of tofu into the hot oil and fry on each side until light golden brown. This should only take a couple of minutes.
Remove from the oil and drain.
Peanut Ginger Sauce
Add all the ingredients into a small saucepan. Bring up to the boil and stir vigorously with a whisk until it thickens. Remove from heat immediately.
To serve, drop the cubes of tofu into the sauce and coat thoroughly.
Serving: 200g | Calories: 293kcal | Carbohydrates: 23g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 442mg | Potassium: 91mg | Fiber: 2g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg