Thai Sticky Tofu

These sticky tofu pieces are a real treat. Enjoy the infusion of sweet, sour and salty flavours.

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 120 Minutes Cooking Time 20 Minutes

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Vegan safe

Carbon Rating A

CO2e Information

1.5 kg Pressed Tofu, cut into bite sized cubes
2 Red Chillies, finely chopped
3 Ginger, finely chopped
5 Garlic Cloves, finely chopped
1 Lemon, chopped
15 g Coriander Leaves, finely chopped
2 tbsp Sugar
2 Lime, juice only
3 tbsp Vegan Fish Sauce

With the exception of the tofu place all of the ingredients in a food processor and blend to a rough paste.
Place the tofu in a bowl and pour over the rough paste mix well.
Cover the bowl with cling film and leave to marinate in the fridge for a few hours or overnight if possible, tossing occasionally.
Preheat the oven to 220C/gas 7.
Remove the tofu from the fridge about 30 minutes before cooking to bring to room temperature.
Remove the tofu pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin.
Now roast in the oven for 15-20 minutes or until the tofu is cooked.
Arrange the tofu pieces on a warm serving dish and place on a medium heat on the hob.
Pour in the reserved marinade and bring to the boil.
Serve with rice.