Rinse the tofu, squeeze it to remove excess water and then dice it into cubes.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
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Add all the sauce ingredients to a food processor.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
Then, blitz them until smooth.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
Bring the mixture to a boil in a pot and then whisk it for a minute until thickened.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
Roll each tofu bite first in the starch and then in the sauce until it's well coated.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
Then, arrange the glazed cubes onto a tray lined with baking paper.
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |
Bake the tofu for 15 minutes at 200°C (390°F).
Red Bird's Eye Chillies | 6 |
---|---|
Garlic Cloves | 2 |
Fresh Ginger Root | 20g |
Paprika | 1tsp |
Dried Chilli Flakes | 2tsp |
Maple Syrup | 2tbsp |
Rice Vinegar | 2tbsp |
Water | 2tbsp |
Gluten-Free Soy Sauce | 2tbsp |
Sesame Oil | 1tbsp |
Starch (corn, potato, or arrowroot) | 1tsp |
Firm Tofu | 400g |
---|---|
Starch (corn, potato, or arrowroot) | 50g |