Cooked - Char Siu Tofu

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Char Siu Tofu

4.0

450g extra firm tofu

4 tbsp cornflour

Neutral oil for frying

3 garlic cloves

3 tbsp granulated sugar

2 tsp sea salt

½ tsp Chinese five-spice

¼ tsp ground white pepper

½ tsp toasted sesame oil

1 tbsp Shaoxing wine

1 tbsp hoisin sauce

1 tbsp light soy sauce

300g jasmine rice

600ml cold water

1 tsp fine sea salt

4 medium pak choi

2 garlic cloves

2 tbsp toasted sesame oil

4 spring onions, thinly sliced

1 tbsp white sesame seeds

Grate the garlic into a bowl and mix with all the remaining glaze ingredients. Set aside.
Pat the tofu dry and peel into thin slices. Toss in cornflour until evenly coated, shaking off any excess.
Rinse the rice, tip into a saucepan with the water and salt, cover and bring to the boil. Turn to the lowest heat and leave covered for 12 minutes.
Heat a large frying pan over high heat with a drizzle of oil. Fry the tofu for 3–4 minutes until golden and crispy on all sides.
Reduce the heat to medium, pour over the glaze and toss to coat. Cook for 2–3 minutes until the sauce thickens into a sticky glaze.
Steam the pak choi for 2–3 minutes until just wilted.
Fluff the rice and divide between bowls with the pak choi and char siu tofu. Finish with spring onions and sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

Cuisine🇨🇳Chinese

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 10 weeks ago

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