Sticky Tofu

Gluten-free | Sugar-free | Dairy-free | No added fats or oils | Vegan

Makes enough for 2-4 serves

Why it’s delicious

Forget everything you thought you knew about tofu. If you have been a never eat tofu because it's boring person in the past, leave those thoughts at the door and try this delicious recipe. You will be converted.

Helpful hints and tips

Buy the best quality hard tofu your budget will allow. I have discovered an organic version which is well priced and ethically responsible to my belly and the environment. 

You will need an air fryer to get your tofu wonderfully crisp like mine, but it can also be cooked in an oven set at 200C (390F) for 15 minutes. 

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

Ingredients

For Bridget's Korean Style Sticky Sauce

• 70 ml (2.3 oz) Sweet As Fibre Syrup
• 40 ml (1.3 oz) low sodium tamari 
• 1 tbsp apple cider vinegar
• ½ tbsp finely chopped garlic
• ½ tbsp finely chopped ginger
• ½ tbsp Korean red pepper paste, or pure chilli paste (adjust accordingly) 

• 100 g (3.5 oz) tapioca flour or starch
• 1 packet of firm tofu (400 g / 14 oz) cut into bite sized cubes

Method

1. Firstly make the sauce by bringing the fibre syrup, tamari, apple cider vinegar, chopped garlic and ginger and red pepper or chilli paste to the boil. Boil for 2 minutes and then remove from the heat. 
2. Set up 2 bowls on your bench, one with the tapioca starch and a little salt and the other with 2 cups of cold water. Place the tofu cubes in the water. 
3. One by one roll the soaked tofu cubes through the tapioca and then dip into the water again and then back again through the tapioca. Repeat until all the tofu has been used up. 
4. Preheat your airfryer on 200C (390F) for 2 minutes and then add the tofu in a single layer into your air fryer basket or rack. Depending on the size of your air fryer you may have to cook in batches. Try not to crowd the tofu, but just touching each other is fine. 
5. Cook for 10 minutes until the tofu is tender on the inside and crisp and brown on the outside. 
6. If using an oven, preheat your oven on 200C (390F) and line a roasting tray with non-stick baking paper. Lay the dredged tofu onto the tray and bake for 15 minutes. 
7. When the tofu is cooked, pour over some of the hot sticky sauce. 
8. Serve the tofu amongst salad, with steamed green vegetables, through a stir fry, in a gut healing bowl or my favourite, on a cauliflower taco.