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–+ servings
An image of Crispy tofu

Sticky spicy barbeque nuggets

This is Dave's favourite version of crispy tofu. These tofu cubes are flavour bombs that transform tofu into the star of the show, making everyone want more!

Takes 20 minutes

Serves 2

Ingredients
 

For the Tofu

  • 250 g firm tofu
  • 1 tbsp oil
  • 2 tbsp cornstarch (or flour)
  • 1/2 tsp garlic powder
  • Pinch of black pepper
  • 2 tbsp tamari or soy sauce
  • 1 tbsp water

For the Spicy Sticky Sauce

  • 4 tbsp maple syrup
  • 1 clove garlic (or 1/2 tsp garlic powder)
  • 1- inch piece of fresh ginger (or 1 tsp ginger powder)
  • 1/2 tsp chilli flakes
  • 2 tsp tomato puree
  • 3 tbsp tamari or soy sauce
  • 1 tbsp vinegar
  • 2 tsp cornflour (or flour + 1 tsp water mixed)

Instructions
 

  • Start by pressing the tofu to remove excess water. This will help it achieve a crispier texture when fried.
  • Cut the tofu into small cubes, roughly 1.5 cm in size. If using fresh garlic and ginger, finely dice them.
  • In a bowl, toss the tofu cubes with the cornstarch (or flour), garlic powder, and black pepper, making sure the cubes are well coated.
  • Heat 1 tbsp of oil in a wide, non-stick pan over high heat. Once hot, add the tofu cubes, frying on each side until they begin to char and develop a golden sear. This should take about 5-6 minutes.
  • While the tofu is frying, mix together all the ingredients for the sauce—maple syrup, garlic, ginger, chilli flakes, tomato puree, tamari or soy sauce, vinegar, and the cornflour-water mixture.
  • Stir well to ensure the sauce is smooth and lump-free.
  • Once the tofu is seared on all sides, add 2 tbsp of tamari or soy sauce and 1 tbsp of water to the pan.
  • Stir to ensure each piece of tofu absorbs some of the tamari.
  • Pour the spicy sticky sauce over the tofu, stirring to coat each piece evenly. Cook for an additional 1-2 minutes until the sauce becomes thick and sticky. Remove from the heat.
  • Your sticky, spicy tofu nuggets are ready to enjoy!
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