Sticky Tofu Bowl Food

STICKY TERIYAKI TOFU

Steps:

• You can watch the video in the post for visual instructions.Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
• Press tofu for at least 15 minutes (read the blog post above to find out how to press it without a tofu press), then cut into 1-inch (2 1/2 cm) pieces.
• Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
• Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice, if using.
• To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
• Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
• Add the baked tofu and stir to cover the tofu with the sauce from all sides.
• Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. Enjoy!

STICKY TOFU BOWL

Steps:

• Heat oven to 450°F. Cook rice per package directions.
• Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
• Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
• In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
• In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
• Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.

STICKY TOFU WITH NOODLES

Steps:

• Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
• Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
• Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.