Ingredients
Method
- Boil the rice according to package instructions and keep warm.
- For the tofu
- Gently remove the block of tofu from its packaging and lay it on a couple of paper towels. Be mindful that it is soft and it might get squashed. Pat the top with some more paper to dry it a bit. Transfer carefully to a chopping board and cut into 16 squares. Spread the corn starch on a plate and lightly coat all the tofu pieces.
- In a frying pan heat 2 tablespoons of sesame oil (or 3 if your pan is big enough for all the tofu in one go) on medium-high. Fry the tofu on all sides until golden and crispy (about 15 minutes total). Transfer to a plate lined with a paper towel.
- For the sauce
- In a bowl whisk the honey, soy sauce, water, coconut sugar, corn starch and ginger, until smooth.
- In the same pan used for the tofu, heat 2 tablespoons of sesame oil on medium-high, add the garlic and sauté for a few seconds until fragrant. Pour in the sauce and bring to a boil. When it starts to thicken take off the heat and add the tofu, turning to coat with the sauce.
- Serve the tofu and basmati with a little sauce (it’s strong flavoured so a little goes a long way). Sprinkle with chives or spring onions if desired.
Note
Silken tofu comes in two main types – soft silken tofu and firm silken tofu (not to be confused with regular firm tofu!). Don’t use the soft type as it’s too creamy, you should be able to cut it into pieces. If you can’t find silken firm tofu you can use regular firm tofu instead; it will be slightly spongier in texture but easier to handle overall.
“Recipe and photo credits: The Foodie Corner“
