It’s like chicken but not. It’s crispy on the outside and moist and soft on the inside. The sauce is sweet and sour and it’s just perfect with a side of rice topped with sesame seeds.
The dish is a good source of Protein, Phosphorus and Selenium, and a very good source of Calcium and Manganese.
¼ cup (1oz / 30g) flour
½ cup (3oz / 100ml) milkFor the sauce½ lemon juice or apple cider vinegar
2 teaspoons cornstarch or arrowroot
2 tablespoons maple syrup or honey
¼ cup water
1Take tofu out of the packaging, press it with kitchen towels to dry moisture out then break into bite-sized pieces with your hands.
2Add tofu pieces, milk and flour into a plastic bag and toss together until tofu is coated.
3Place coated tofu pieces on a baking tray lined with baking sheet and bake at 200C in the middle of the oven for 20 minutes or until crispy. Flip the tofu pieces halfway through to brown it on both sides.
4Make the sauce: finely dice garlic clove and combine with cornstarch (or arrowroot), maple syrup (or honey), ¼ cup water and ginger powder in a small saucepan. Bring to a boil stirring occasionally until the sauce thickens ~ 5 minutes. Set aside.
5Coat crispy tofu pieces in sauce. Serve hot with rice or vegetables.
Swaps & Tips
- Any type of milk and flour can be used.
- Make double the sauce if you want to also have extra for the rice, or whatever you are serving the tofu with.