Sticky Hoisin Tofu

Ingredients

• 1 XL pack of extra firm tofu (we like Tofoo Co)
• 4 tbsp Cornflour
• Veg oil
• 2 small sachets of Hoisin sauce (Sainsbury’s is labeled vegan)
• 1 1/2 cups rice (this serves 4 of us easily)
• 1/2 pack beansprouts
• 1 cup peas
• Spring onions and black sesame to garnish (not needed but adds flavour and extra calcium)

Method

• Pop the rice on to cook. I like to pour in to a pan of boiling water and cook until just tender.
• Open the tofu and drain the liquid. I give it a squeeze in my hands too but not too much.
• Slice the tofu block in to 1/2 cm strips and then each block in to 4.
• Sieve over the cornflour to coat the tofu.
• Heat 1 cm of oil in a pan and when hot drop in the tofu. Turn it until each side is crispy but not burnt!
• Drain the tofu by scooping out and laying in a bowl lined with a paper towel/muslin cloth.
• Just before the rice is cooked chuck in the peas and bean sprouts (last 3 minutes of cooking).
• Heat the hoisin sauce in pan and add in the cooked tofu coat the tofu in the sauce.
• Drain the rice and serve. You can garnish if you wish!

Tips and Cheats

Tofu is a bit of a minefield for new vegans. Silken is great for sauces but for this dish you need firm or extra firm. I love the Tofoo Co one as it has a great texture and flavour but all firm tofu will work. You can cut it how you like. My children like sticks as they call them sticky ribs but squares work too! Please watch when heating oil I don’t want oil pan fires! If you are nervous you can do it on a lower heat and it still works. If you are dieting or wanting to be healthy you can spray the coated tofu with olive oil spray and bake it in the oven for 15 minutes until it starts to brown. The garnish is a lovely touch but not needed. I like to add sesame seeds as they are full of nutrients and add a little extra calcium. If you don’t like hoisin sauce then use black bean or sweet and sour or even sweet chili. It is okay to use packet mixes from time to time everything doesn’t have to be made from scratch.