Sesame and garlic tofu

I don't often do vegan or vegetarian meals so imagine your surprise. I do actually eat quite a bit of vegetarian food but just never share. All the same, here's one of my favorite things to make; tofu.

Now, tofu is one of those things that's just strange. It's a block of something that tastes like nothing and so you really have to flavour it quite a bit, in my opinion, for it to be palatable and if you're averse to soft textured food, then perhaps tofu is not for you. However, this recipe does help with the strange texture.

I love this tofu as a meal on its own served with veg and of course I am always a sucker for Asian flavours. You can do the same or have it as a side

Serves 4

250 grams firm tofu

2 tablespoons cornstarch

30ml sesame oil

10ml vegetable oil

For the sauce

1/4 cup soy sauce

2 tablespoons water

2 teaspoons honey

1 1/2 teaspoons garlic sauce or sirracha (if you like it less spicy, stick with 1 teaspoon)

1/2 teaspoon rice wine vinegar

2 teaspoons cornstarch

Put two kitchen towels on a plate then place the tofu onto the plate and fold the edges of the towels over the tofu. Put two more paper towels on top of the tofu then put a heavy item on top of it. Something like a skillet will do.

Let it sit for 15 minutes and then change the kitchen towels and repeat. After another 15 minutes, unwrap the tofu, cut it into bite-size cubes and place them in a bowl. Sprinkle the corn flour and salt over the tofu and gently toss in the bowl making sure all the pieces are coated.

Mix the sesame and vegetable oil. Add some oil to your pan and turn to a medium heat. Once the oil begins to slightly smoke, place the tofu into the pan piece by piece. Make sure to brown on all 4 sides. In the meantime, mix the ingredients for the sauce.

Once the tofu is crispy and golden brown, add the sauce to the skillet and toss the tofu around to coat them then remove from heat.

Serve on its own or with a side of your choice