Marinate tofu in a punchy maple, chilli and soy dressing – never again will you think tofu is bland. Garnish with coriander leaves and sesame seeds
Prep:30 mins
Serves 2
290g firm tofu2 tbsp maple syrup2 tbsp soy sauce1 tbsp rice vinegar1 tsp sesame oil2 garlic cloves, grated½ green chilli, finely chopped 5 ginger, peeled and grated½ tsp white pepper2 tbsp vegetable oil
STEP 1Begin by thoroughly patting the tofu dry with kitchen paper. Wrap the tofu block in a clean tea towel, then put on a large plate with a lip. Put something heavy such as a frying pan on top, then weigh it down with something else that is heavy, like another pan or some tins. Leave for 15 mins.STEP 2Meanwhile, mix all the other ingredients together, except the vegetable oil, in a medium bowl. Once the tofu has been pressed, slice it into 2cm cubes. Toss the tofu in the marinade, then cover and leave for 30 mins in the fridge.STEP 3Heat the vegetable oil in a medium frying pan over a medium-high heat. Carefully lift the tofu into the oil, shaking off any excess marinade but reserve this for later.STEP 4Cook for 3-4 mins on each side, until golden and a little charred. Pour in the remaining marinade, bubble on high for 30 seconds, then transfer to a serving plate and garnish with coriander leaves and sesame seeds, if you like.
