Breadcrumbs
| West Indian Quorn Patties
| Banana Tofu Curry
| Vegetable Bhuna
| Major Dahl in Tomato Sauce
| Saag Aloo
| Vegan Dhansak
| Murgh Makhani
| Thai Sticky Tofu
|
Thai Sticky Tofu
These sticky tofu pieces are a real treat. Enjoy the infusion of sweet, sour and salty flavours.



Serves 4-6 (Estimated) Rating 4/5

Prep Time 120 Minutes Cooking Time 20 Minutes

Ingredients |
1.5 Kg Firm Tofu, cubed |
2 Red Chillies, chopped |
3 Ginger, chopped |
5 Garlic Cloves, chopped |
1 Lemon, chopped |
15 Gram Coriander, chopped |
2 Tablespoon Sugar |
2 Lime, juice only |
3 Tablespoon Vegan Fish Sauce |
Method |
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. |