VIETNAMESE STICKY TOFU

Updated at: Thu, 17 Aug 2023 12:56:15 GMT

Step 1

Line a plate with kitchen paper

Step 2

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top

Step 3

Leave for at least 30 minutes to drain and firm up before you start cooking

Step 4

Meanwhile, peel the ginger by scraping off the skin with spoon and finely grate it

Step 5

Peel and grate the garlic

Step 6

Rip the stem from the chic it in half lengthways and remove the seeds if you prefer then thinly sice

Step 7

Finely chop two-thirds of the spring onions

Step 8

Ribbon the remaining spring onions and keep to one side to garnish

Step 9

Cut the limes in half

Step 10

Put the cornflour in a shallow bowl

Step 11

Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat

Step 12

Place the frying pan on a medium-high heat

Step 13

Pour enough vegetable oil into the pan to cover the base generously

Step 14

Heat until a wooden spoon dipped into the oil sizzles around the edges

Step 15

Lay the tofu in the pan and fry for 5-6 minutes, turning halfway

Step 16

Drain on kitchen paper

Step 17

Pour 1 tablespoon oil into the wok and place over a high heat

Step 18

Add the grated ginger and garlic, the chopped spring onions and the sliced chil

Step 19

Stir-fry for 90 seconds

Step 20

Sprinkle over the sugar and stir until a syrup forms

Step 21

Stir in the soy sauce and coconut water

Step 22

Bring to a rolling bol and cook for roughly 15 minutes until the liquid has reduced by two- thirds

Step 23

Squeeze in the lime juice

Step 24

Reduce the heat to low

Step 25

Heat the nce or cook it following the instructions on the packet

Step 26

To cook the pak chol, put the griddle pan on a high heat

Step 27

Cut the pas choi into quarters

Step 28

Put it in a mixing bowl and toss with the sesame of and salt

Step 29

Lay the pak choi on the hot gniddle pan, cut-side down and cook until they get black char lines

Step 30

Transfer to plates

Step 31

Place the slices of prepared tofu in the wok one by one, and toss carefully so they re well covered in the sticky sauce

Step 32

Divide the rice between plates

Step 33

Top with the sticky tofu

Step 34

Drizzle Over any leftover sauce

Step 35

Garnish with reserved spring onions and sesame seeds

Step 36

Serve with the chargrilled pak choi

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