Tofu with Coconut Caramel & Sichuan Pepper
Info
This delicious Tofu with Coconut Caramel & Sichuan Pepper is great for getting friends and family together. Made with a heavenly combination of flavours and sweetened naturally with our Organic Coconut Sugar. This dish won't disappoint. We served alongside a fresh green salad and delicious roasted vegetables.
Ingredients
500g Biona Organic Tofu
Biona Organic coconut oil for frying1 tbsp sesame seeds
Micro herbs to serve
For the sauce:125 Biona Organic coconut sugar
1 tbsp Biona Organic Red Wine Vinegar
½ tbsp Chinese black rice vinegar
2 tbsp Biona Organic shoyu sauce
½ tbsp chilli bean paste
1 tsp grated fresh ginger
1 garlic clove, crushed
¼ tsp sichuan pepper
½ bird’s eye chilli, finely sliced
Method
- Put the tofu block on a plate between 2 thick wads of kitchen paper. Press down firmly to squeeze out as much moisture as possible, then use more kitchen paper to pat the surface of the tofu block dry.
- Heat a glug of oil in a non-stick frying pan and fry the tofu on both sides for 4-5 minutes in total until crisp and golden. Remove from the pan (reserve the pan) and set aside.
- To make the caramel sauce, put the sugar and 3 tbsp cold water in the pan and heat gently until the sugar dissolves and turns into an amber caramel. Add the remaining caramel sauce ingredients and stir to combine.
- Return the tofu to the pan and baste in caramel sauce. Slice thickly, then serve on a platter, drizzled with the remaining caramel sauce and topped with the toasted sesame seeds, and micro herbs.
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