Hoisin Shredded Tofu Bowl

Ingredienser

Make sure to save this one for dinner this week!! This is kinda two lil recipes in one but this is SUCH a delicious meal - fin and I are absolutely obsessed and he’s asked me to make it multiple times since I first tested it🤣

If you’ve never tried grating tofu it’s sooo good when you then bake it like this, just make sure you buy extra firm tofu! I use the @tofoo one which is by far the best I’ve tried (not an ad lol it just actually is the best)

Ingredients (serves 2)

For the tofu:

1 block @tofoo

1 heaped tbsp cornflour

1 tsp chinese five spice

Approx 80-100g hoisin sauce (depends how saucy you want it)

1 ½ tbsp light soy

1/2 tsp rice wine vinegar

1/2 tsp sesame oil

Small splash of hot water to loosen

For the cucumber salad:

1 cucumber

1-2 tsp crispy chilli oil

1 tsp sesame oil

1 ½ tbsp light soy sauce

1/2 tsp rice wine vinegar

Grate the tofu, coat with cornflour and a little oil then pop it in the oven at 200c for about 15-20 mins. Pop your rice on to boil now if you’re having it with rice, and prep any veggies you fancy (I air fried some broccoli). Meanwhile, smack the cucumber and slice, pop it in a colander and mix with a big pinch of salt, pop it over the sink to draw out the water. When the tofu is almost done add about 3/4 of the sauce and pop it back in the oven for a final 5 mins. Whilst that finishes cooking, rinse the excess salt off the cucumber and mix with the sauce ingredients. Plate up everything, drizzle over some extra sauce, garnish with spring onions and enjoy xx