I've had this lying in drafts for a long time. I never seem to have the time to put it somewhere so here it is. The meal serves three to four, depending on what you put together with it.
- 500 g fresh tofu
- 3 tbs cornstarch
- 3 tbs soy sauce (low sodium)
- 3 tbs sriracha sauce (chilli, garlic)
- 3 tbs maple syrup (agava can fit in)
- 2 tbs oil (coconut is nice)
- 1 tbs balsamic vinegar
- 3 pressed cloves of garlic
- pinch of salt
- 2 tbs sesame seeds
- 50 g roasted peanuts
- 50 g roasted cashews
Cut tofu to 1.5 - 2.0 cm cubes and coat them in cornstarch. Put them on a baking paper and in the oven on 200 °C for 20 minutes or until they get crunchy and become golden on the edges. While the tofu is baking, prepare the sauce. In a cup, put soy sauce, sriracha, maple syrup, oil, vinegar, garlic and salt. If your soy sauce is very salty, avoid adding salt. Mix well and put aside. In a frying pan, put sesame seeds and toast them lightly. Before the sesame browns, add peanuts and cashews and toast them a bit as well. When the sesame is toasted and has released its aroma and oil, pour in the sauce and mix everything. The temperature at this point is likely to be very high so the sauce might sizzle violently. Turn off the heat or remove the pan from the stove altogether to counter the reaction a bit. When all is well mixed, put in the crunchy tofu and mix again until everything is well coated. Serve while it's hot with boiled vegetables like cauliflower, broccoli, carrot or similar, or even a bowl of rice with curry.
Don't be afraid to experiment. Of course you can substitute things. I'm sure it will be OK. Preparation time is fairly short and all can be done in half an hour, even if you decide to boil vegetables on the side. Remember to eat everything, otherwise you're contributing to waste.