I really went off tofu for a while. I had a bad experience where I got really horrible indigestion after it, and labeled myself as fully intolerant to it. And then I missed it, so I tried it again, and now it’s fine. I’m back on the tofu train. Choo choo!
This was a spur of the moment recipe inspired by Chinese new year last week, it had been a while since we cooked anything with Asian vibes and I was craving something salty and sweet. It was really easy to do, but I would stress that the longer you can marinate the tofu for as long as you have available. The day before would be best, or the morning of the day you want to eat it. It really does need time to absorb the flavours!
Soy & Honey Marinated Tofu with Stewed Bean Sprouts
- 200g pressed tofu
- 1/2 pack fresh beansprouts
- 1 bunch spring onions
- Fried rice, to serve
- For the marinade:
- 3 x tablespoons dark soy sauce
- 2 tsp fish sauce
- 3 cloves garlic, minced
- 2 inch piece ginger, finely chopped
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp thai chilli sauce or sriracha (optional)
In a large bowl mix, all the marinade ingredients together. Chop the tofu into cubes and add to the bowl. Marinate covered in the fridge for at least 4 hours, stirring/shaking occasionally. Chop up the spring onions – half of them finely, and half of them into 1-2 inch rounds.
When ready to cook, remove tofu from the marinade and reserve the mixture. In a small pan, reduce down the marinade mixture before adding the beansprouts and simmering until the beansprouts are fully wilted. Test the sauce and if you like, thicken with a little cornflour and add more soy sauce if needed. Add the spring onions towards the end and leave to soften.
To cook the tofu, in a frying pan heat together a mix of coconut and sesame oil for a minute or so before adding the tofu cubes and frying on all sides until golden. Serve with the fried rice, beansprouts and chopped spring onions.