Have ya’ll had that tofu thats like kinda crispy and chewy on the outside but soft on the inside? It’s like the kind of tofu you find in the veg pad thai in the US. I don’t know if it’s authentic – but it’s deeply comforting and nostalgic to me. And I NEVER KNEW IT HAD A NAME! And the cutest name too! It’s called PUFF TOFU! And it’s epically easy to make.
- 1 block FIRM TOFU (regular firm tofu, only!) personal recommendation PlantVita Fresh Firm Tofu
- 2 tsp cornflour
- 2 tsp flavourless oil
- Press the tofu for about 30 minutes to remove water. Then cut into cubes or slices (not too thin.)
- Mix the cornflour and oil into a paste and then coat the tofu.
- Bake for about 30 minutes at 185c until fully golden. Flip half way.
THE HONEY CHILLI SAUCE
Now, for the honey chilli sauce. It’s that mouth-watering indiany-asiany sweet and spicy sauce. You know the one. Your drool indicates you know the one.
- 3 Tbsp Sesame Oil
- 1 Tbsp butter
- 1 Tbsp garlic, finely chopped
- 2 tsp white wine vinegar
- 2 tsp tamari or light soy sauce
- 3 tbsp ketchup
- 2-3 tbsp honey
- 1 tbsp red chilli paste
- 1 tsp sriracha
- 1/2 cup water
- 1 tsp corn flour
- Mix all the ingredients in a sauce pan and cook until it gets thick and glossy and sticky. Approx 507 minutes.
And lastly, the crunchy fried goodness of lotus root (or potato or okra or whatever!)
- 1 lotus stems – personal recommendation PlantVita Fresh
- Slice the lotus stems super thin.
- Fry in small batches until golden brown.
- Salt & Pepper to tast.
Now in a sauce pan, add some sauce, toss in the lotus stems, and top with the puffed tofu. Garnish with green onions and sesame seeds. Serve with noodles or rice or plain!