Her Unique Glow

So after sharing a picture of this go-to weekly recipe of mine on my instagram, I was inundated with requests for the recipe…and let me tell you….It’s been a HUGE hit in our household!

I’ve personally been trying to eat more plant-based and adding more meat-free meals into my week. I absolutely LOVE tofu. It’s packed full of amazing nutrients and is a fantastic source of plant-based protein that’s low in saturated fat and high in all the goodness! Plus it’s super versatile when it comes to how you can use it within your cooking that I just love experimenting with it. It soaks up all the flavour and I just don’t think you can go far wrong with it!

Having said that, I know that finding a texture that’s palatable can be challenging as well as finding a flavour combination that’s super delicious without the excessive additives.

Well…here we are! I made this the other night and I literally can not WAIT to have it again! You guys have to give it a go - super crispy tofu and packed full of delicious flavour - you won’t regret it! 😉

METHOD:

1. Pre-heat your oven to 200 degrees Celsius (180 degrees fan assisted) and line a tray with grease proof paper.
2. Press the tofu between a clean tea towel or sheets of kitchen roll to remove excess moisture. Chop it into bite-size pieces.
3. Add 1/2 cup of corn flour to one bowl. In a second bowl mix together: 1tsp Toasted Sesame Oil, 1tsp White Rice Vinegar, 2tbsp Soy Sauce, 1tsp Honey, 1/4tsp Ground Coriander.
4. Coat each piece of the tofu in the corn flour and then in the sauce. Place each piece on the baking tray. Drizzle over the remaining sauce. Bake in the centre of the oven for 25-30 minutes until golden and crispy.
5. Cook your stir-fry veggies/noodles to your desired texture/consistency.
6. 5 minutes before serving, add in this sauce: 1tsp Toasted Sesame Oil, 1tsp White Rice Vinegar, 3tbsp Soy Sauce, 1/2tsp Ground Coriander, 1tsp Honey. Stir through your cooked tofu pieces and serve!