Velvet Tofu Bowl with Peanut Ginger Sauce
A quick and simple way to prepare tofu
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Servings: 4 people
Calories: 293kcal
Equipment
- Frying Pan
- Saucepan
- Whisk
- Ziplock Bag
- Chopping Board
- Shallow dish
Ingredients
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
Instructions
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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!
Nutrition
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