Enjoy a delightful Sticky Sweet Sour Pom and Orange Crispy Tofu dish.
INGREDIENTS
TOFU
- 400 g extra firm tofu, pressed, drained and cubed
- 3 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp toasted sesame oil
- Oil for frying
STICKY SAUCE
- 2 1/2 tbsp pomegranate molasses
- 1 tbsp minced ginger
- 1 garlic clove, minced
- 2 tsp toasted sesame oil
- 1 1/2 tsp coconut sugar
- 2 tbsp soy sauce (more to taste or add salt)
- 100 ml unsweetened orange juice
- 50 ml water
- 1 tbsp corn starch + 2 tbsp water (mixed)
Top with: chili flakes, sesame seeds & green onions.
Serve with rice.
METHOD
- Start by preparing the tofu. Mix corn starch, salt and white pepper in a large bowl.
- Add the tofu and sesame oil and toss to coat all pieces of tofu. Shallow fry in pan on medium high heat until all sides are golden brown and crispy.
- Mix all ingredients for the sauce, except for the corn starch and 2 tbsp of water, in a bowl then pour into a pan and bring to a simmer over medium high heat, let simmer 2-3 minutes while stirring frequently then add the corn starch slurry while stirring.
- Stir for 30-45 seconds or until sauce has thickened then remove from heat.
- Add crispy tofu to the sauce and coat them well. Top with chili flakes, sesame seeds & green onions and serve with rice.