Growing up in the eighties there weren’t many options available for vegetarians. The only meat replacements that you could buy in those days were tofu, TVP (Textured Vegetable Protein) and a mix for nut based burgers. Unfortunately I have completely grown tired of TVP, but tofu is still one of my favourite basic ingredients. To everyone’s astonishment I even eat it raw; I have to stop myself from snacking too much while I am cooking… I am fully aware though that for most people tofu is not a delicacy and that it is often described as tasteless. But I have some good news; tofu is like a sponge and can take on any flavour you like! Through the years I have tried many variations and methods, but the dish below is definitely one of my favourites. This simple recipe requires frying the tofu in small cubes till crispy and then adding a sticky glaze. Super healthy and very tasty!
- Firm tofu in small cubes
- 2 tablespoons of salty soy sauce
- 2 tablespoons of sweet soy sauce (ketjap)
- 2 tablespoons of honey
- 2 finely chopped red chili’s
- 1 tablespoon of chilli sauce (Vietnamese or Thai)
- 5 minced cloves of garlic
- Sesame oil for frying
- A handful of white sesame seeds
- Broccoli cut into small florets
To everyone’s astonishment I even eat it raw; I have to stop myself from snacking too much while I am cooking…
- Cook or steam the broccoli al dente. Make sure it stays crunchy and bright green; there isn’t anything worse than overcooked vegetables…
- Rinse the broccoli under cold water; this will stop the vegetables from cooking any further.
- Heat the wok and add the sesame oil.
- Fry the tofu cubes in the oil until crispy and lightly browned. Be patient! If the tofu is too soft, it will soak up all the sauce.
- Meanwhile make the sticky sauce by combining the soy sauces, honey, chili’s, chilli sauce and garlic.
- Add this sauce to the tofu and stir in until the sauce has thickened and caramelised.
- Now add the sesame seeds.
- At last add the broccoli and stir through until warm.
Great with cooked rice or noodles. Or skip the broccoli and serve on a bun with some fresh lettuce!
Originally published on www.kimsomberg.nl on August 4th 2017
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