Spicy Garlic Tofu

Spicy Garlic Tofu

Serve 4-6


1 lb. (450g) Extra-firm tofu, cubed

2 tbsp. corn starch

½ tsp. salt

½ tsp. black pepper

1 tbsp. olive oil

2 tbsp. maple syrup

1 tbsp. gochujang chili paste (or hot chili sauce)

1 tbsp. tamari

1 tbsp. rice wine vinegar

1 tbsp. sesame oil

3 garlic cloves, minced

1 medium shallot

1-2 red hot chilis

2 green onions, sliced


Preheat the oven to 360°F (180°C). Line a baking sheet with baking paper.

Place the tofu into a large bowl, add the corn starch, season with salt and pepper and mix well until coated. Transfer the tofu to the baking sheet, drizzle with olive oil and bake in the oven for 20-30 minutes until crispy.

In a small bowl, mix maple syrup, chili paste, tamari and rice wine vinegar.

Heat the sesame oil in a large pot over medium-high heat and sauté the garlic, shallot, chilis, and green onions for 2-3 minutes. Reduce the heat and add the chili sauce. Cook for a further 3-5 minutes until the sauce has thickened.

Add the crispy tofu to the pot and stir until well combined.

Serve with rice or noodles


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