1 Large Block Extra Firm Tofu, cut into 2 cm cubes
5 tbs Cornflour
2 tsp Chinese 5 Spice
4 tbs Vegetable Oil
1 Red Onion, peeled & chopped roughly
4 Cloves of Garlic, minced
1 Red Chilli, finely sliced
Thumb sized Piece of Ginger, minced
1/4 cup/60ml Light Soy Sauce/Ponzu (Lemon Soy Sauce)
4 tbs Hoisin Sauce
3 tbs Maple Syrup
2 tbs Tahini
3 tbs Sesame Seeds
2 Heads Pak Choi, steamed
Chopped Spring Onions
Extra Sesame Seeds
Place the cubed tofu into a mixing bowl then sprinkle over the corn flour & 5 spice. Mix well, making sure the tofu is evenly coated.
Place a non stick pan over a medium heat & add the oil. When the pan is hot add the tofu and cook for 2 minutes on all sides or until the tofu lightly colours and puffs up. Throw the red onion, garlic, chilli & ginger into the pan then turn the heat down low and allow the onion to soften, stirring the mix every now and then.
Deglaze the pan with the soy sauce, then add the hoisin, maple syrup & tahini. Stir gently to not break up the tofu but to make sure everything is coated, then let the sauce bubble away and thicken up for 4-5 minutes. Stirring often.
Meanwhile prepare your garnishes.
Before serving stir through the sesame seeds.
Top your rice recipe with the sticky tofu & serve with greens, pak choi, chopped spring onion & a few extra sesame seeds sprinkled on top.