Crispy Sticky Tofu Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 cucumbers, roughly chopped

1 tsp ginger, freshly minced

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp sesame oil

500 g (17 oz) firm tofu, drained (see note 1)

¼ cup (30 g) corn flour/cornstarch, to coat

4 tbsp olive oil

1 tsp garlic, freshly minced

¼ cup (60 ml) tamari or soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp corn flour/cornstarch

¼ cup (60 ml) water

Steamed jasmine rice

1 tsp sesame seeds

1 spring onion/scallion, finely sliced

Directions

To make the cucumber salad, combine the ingredients in a medium-sized bowl. Set aside.

Cut the tofu into small squares, approximately 2 cm or 3/4”.

Dust each piece in the corn flour.

Heat the olive oil in a large pan over medium-high heat, then cook the tofu for 6-8 minutes (approximately 1-2 minutes per side) until golden brown. Set aside on a plate.

Reduce the heat to low. Add the garlic, tamari or soy sauce, brown sugar and sesame oil. Cook, stirring for 1 minute or until the sauce has thickened slightly.

Combine the corn flour and water in a small bowl. Add to the pan 1 tablespoon at a time to thicken the sauce to your desired consistency.

Return the tofu to the pan. Toss to coat in the sauce. If the sauce is too thick, add 1 tbsp of water at a time to loosen the sauce to your desired consistency.

Divide the rice and cucumber salad between four bowls. Top with the tofu and sprinkle with sesame seeds and spring onions.

Nutrition

• Serving Size: a bowl
• Calories: 434
• Total Fat: 27.3 g
• Saturated Fat: 3.8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 540 mg
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 2.7 g
• Total Sugars: 7.3 g
• Protein: 15.3 g