Sticky Glazed Tofu With Allmite Gold Mild Chilli
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2023/10/Cuisine-Magazine-Fiona-Smith-Recipe-Sticky-glazed-tofu-with-allmite-gold-mild-chilli-754x1024.jpg)
tags:Issue 220
Serves
8 as a nibble or 2 for dinnerPreparation
15 mins plus pressing timeCook
10 minsIngredients
300g firm tofu | |
200g crunchy vegetables such as radish, carrot, cucumber or kohlrabi | |
1 teaspoon sesame oil | |
2 tablespoons soy sauce | |
2 tablespoons black or white rice vinegar | |
2 tablespoons Allmite Gold Mild Chilli | |
1 tablespoon honey | |
2 cloves garlic, crushed | |
2 tablespoons cornflour | |
2 tablespoons plain oil | |
1 tablespoon toasted sesame seeds |
Allmite Gold is my new favourite spread for toast with avocado; it has just the right smooth and deep umami flavour and the mild chilli version adds a little kick that’s a real winner. It also makes a fantastic marinade for tofu, giving it the flavour enhancement it needs.
Serve the tofu on toothpicks with the lightly pickled vegetables as a finger food, or on rice or noodles.
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Instructions
1. | Cut the block of tofu in half horizontally to get two pieces each 1½cm thick. Put the tofu on a clean tea towel and fold the tea towel over to cover. |
2. | Place something flat and heavy on top (I use a hardback book and two cans). |
3. | Leave for 30 minutes to press out excess liquid. |
4. | Use a mandolin or vegetable peeler to cut the vegetables into thin ribbons or slices. |
5. | Put into a bowl with the sesame oil and 1 tablespoon each of the soy sauce and vinegar. Toss to coat. |
6. | Combine the Allmite Gold, honey and garlic with the remaining soy and vinegar in a small bowl. |
7. | Cut the pressed tofu into 1½cm cubes, put in a bowl and toss with cornflour to coat. |
8. | Heat the oil in a frying pan and cook the tofu until light golden and crisp on all sides, about 5 minutes. Tip out onto a plate. |
9. | Wipe any remaining oil from the pan, add the Allmite Gold mix and heat it up to bubbling. |
10. | Add the tofu back to the pan and stir to coat. Sprinkle over the sesame seeds. |
11. | Serve immediately with the crunchy vegetables. This will keep for up to a day in the fridge. |
12. | To reheat the tofu heat the oven to 200°C fan bake, spread the tofu in a single layer on a lined baking sheet and bake for 5 minutes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles