Preparation Time: 30 minutes
Cooking Time: 15 - 20 minutes
Serves: 2 - 3
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 200g regular tofu (not silken), cut into bite-sized squares
- ½ green or red chilli, sliced
- 40g ginger, peeled and cubed
- ½ lime, juiced
- 20ml tamari
- 15ml rice wine vinegar
- Corn flour, for dusting
- 1 tbsp. Lucy Bee Coconut Oil
- 5ml sesame oil
- A small pinch of sesame seeds
- A small pinch of chilli flakes, for an extra kick
Method
- Cover the tofu in kitchen towel to drain out the water (this can take between 10 - 30 mins), until the tofu is completely dry to the touch. It helps to place something heavy on top too, such as a plate.
- Prepare your marinade by mixing together the chilli, ginger, lime juice, tamari and rice wine vinegar, then set aside.
- Once the tofu is ready, throw away the kitchen towel, cut the tofu into equal sized squares and dust in the corn flour.
- Melt the Lucy Bee Coconut Oil in a frying pan over a medium heat, add the tofu and cook evenly on each side. Once it is slightly golden, add the marinade.
- Continue to cook on a medium to high heat for 5-10 minutes until the marinade caramelises and the tofu is cooked through. Stir in the sesame oil.
- Sprinkle with sesame seeds and chilli flakes.
- Serve with vegetables, rice or rice noodles and toppings of your choice – I like spring onion and coriander.
Enjoy!
