A bit of a mouthful, yes…
But now who doesn’t love a little something crispy?
This tangy, asian-inspired dish will restore any-one’s love for tofu. Also, it’s gluten-free, and us coeliac’s don’t have a whole lot of crispy-crunchy stuff on offer. Also, it’s beautiful and colourful. Also, it’s healthy. Nothing more to be said. I rest my case. <3
1 smooth silken tofu pack
1 tbsp oil
1 bunch baby swiss chard
1 tbsp dried barberries (optional)
1 red chilli, finely sliced
1 garlic clove, finely sliced
2cm ginger, finely chopped
2 tsp honey
1 tbsp coconut nectar
3 tbsp tamari
To make the sauce, sweat down the garlic, half of the chilli and the ginger. Add the honey and sugar, stir through. Add the soy sauce and stir until the sugar is dissolved and the sauce is nice and thick and glossy. Adjust the seasoning the way you like it.
Mix the cornflour through with the salt. Cut the tofu into cubes and toss in the seasoned cornflour. Meanwhile, heat a pan on medium-high heat and add the oil. Sear the tofu on each side until nice and crispy all over. Drain on kitchen paper.
While the tofu is cooking, bring a large pot of salted water to the boil and blanch the chard for 3 minutes. Transfer the blanched chard to the pan with the sauce and toss it inside.
Serve the sauced-up chard at the bottom of a bowl and place the fried tofu cubes on top. Sprinkle over sesame seeds, dried barberries and the other half of the sliced red chilli for a little extra tangy kick!