Sticky Maple Sesame Tofu

Please note that the suggested amount of thickener for the sauce is 1 to 1.5 teaspoons. Start by adding only 1 teaspoon to the sauce, and only add the extra 1/2 teaspoon if you find it is too thin and it requires further thickening. The tofu from Aldi is the perfect texture for this.

Enjoy!

Ingredients

500gm block of firm tofu
2 tablespoons of maple syrup (40mls)
2 tablespoons Thai seasoning sauce
1 clove of garlic sliced
2 tsp sesame oil
1 tablespoon sesame seeds
1-1.5 tsp tapioca or corn flour
2-4 tablespoons of water
2 tablespoons rice bran or other low flavour oil (for stir frying)
1 tablespoons of sesame seeds

Method

1. Place the two tablespoons of maple syrup in a 1/3 size measuring cup, then fill the rest up with water.
2. Cut tofu into cubes. 
3. Place all ingredients except for tofu, sesame seeds and rice bran oil in a bowl. Process with a stick blender.
4. Add tofu and gently mix through. Allow to sit for at least 10 minutes.
5. Heat a large wok, and add oil.
6. Stir fry tofu until it has become a nice golden colour.
7. Add marinade and allow sauce to thicken.
8. Adjust sweetness or saltiness and serve with a sprinkling of sesame seeds.

Noodles with Stir Fried Veggies and Seared Tofu

Ingredients

250gms packet of spelt noodles

For the stir fry
280 gms spinach leaves (washed)
1 large carrot (peeled and cut into matchsticks)
1 onion sliced
1 small capsicum sliced
1 thumb piece size of ginger (grated)
1 clove of garlic (minced)
1 tbs tamari
1 tbs olive oil

For the tofu & marinade
500 gms firm tofu cut into thick slices
3 tablespoons Japanese style Worcester Sauce
1 tablespoon  light agave
1 tablespoon organic apple cider vinegar
1 tablespoon sesame oil



For the mushrooms
350 gms button mushrooms
1 tbs olive oil

Method

1. In a bowl mix the worcester sauce, agave, veinagar and sesame oil.
2. Place tofu in a tray large enough so that each piece has space around it.
3. Drizzle with marinade, and let it sit for a couple of hours, turning over every half hour.
4. Remove the stalks from the mushrooms, then in a bowl toss them (whole) with a tablespoon of olive oil. Set aside.
5. Heat your grill (I used an electric one), and place all the mushrooms on it. With the one I used, because it is also a sandwich press, there was no need to turn it over. Remove when nicely seared on both sides. Repeat with the tofu. Reserve tofu marinade.
6. Cook noodles as per packet instructions. Set aside.
7. Heat a medium sized wok, and place 1 tablespoon of olive oil.
8. Place onion, carrot, capsicum, garlic and ginger and stir fry for a few minutes. Add spinach and stir fry till wilted. Add tamari, stir well and remove from heat.
9. To serve, place the noodles on each plate, top with a mound of veggies, then two pieces of tofu, and a few mushrooms. Drizzle with a couple of tablespoons of reserved marinade. Can also sprinkle with dry chilli flakes.