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 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 |
| 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. |