Sweet & Sticky Tofu

Amy

225 g firm tofu, (cut into 1-½ inch triangles)

¼ onion, diced

¼ cup peanuts, chopped

2 dried red chilies

3 tbsp. maple syrup

1 tbsp. crushed garlic

1 tsp crushed ginger

2 tbsp. raw sugar

2 tbsp. white vinegar

2 tbsp. soy sauce

1 tsp miso paste

1 tbsp. garlic powder

salt and pepper to taste

note: For the toppings (optional)

chopped peanuts

sesame seeds

Using a clean towel, pat dry your firm tofu to remove the excess water. Cut tofu into 1-½ inch triangles and season with salt & pepper to taste and garlic powder. Mix it well and set aside.

subheading: To make the sauce:

In a small mixing bowl, combine the raw sugar, miso paste, soy sauce, white vinegar, maple syrup.

In a non-stick pan, cook each side of the tofu for 3 minutes and set it aside. Using the same pan, toast half of the peanuts for 2 to 3 minutes. Sauté the onion, dried red chilis, crushed garlic and crushed ginger. After that, pour the sauce mixture and let it simmer for 2 to 3 minutes or until the sauce has thickened. Add the cooked tofu and make sure it's all covered up with with a sauce. Transfer in a plate and garnish it with the remaining chopped peanuts and sesame seeds. Serve and enjoy with steamed rice!

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