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quick dairy free gluten free vegan low fat low carbs

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Name: Firecracker Tofu Bites
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400 g of Firm Tofu; 6 Red Bird's Eye Chillies; 2 Garlic Cloves; 20 g of Fresh Ginger Root; 1 tsp of Paprika; 2 tsp of Dried Chilli Flakes; 2 tbsp of Maple Syrup; 2 tbsp of Rice Vinegar; 2 tbsp of Water; 2 tbsp of Gluten-Free Soy Sauce; 1 tbsp of Sesame Oil; 1 tsp of Starch (corn, potato, or arrowroot); 50 g of Starch (corn, potato, or arrowroot)

Step 1 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 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 1 Add all the sauce ingredients to a food processor. Red Bird's Eye Chillies 6 Garlic Cloves 2 Fresh Ginger Root 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Part 2 Then, blitz them until smooth. Red Bird's Eye Chillies 6 Garlic Cloves 2 Fresh Ginger Root 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

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Step 3 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 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 1 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 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 2 Then, arrange the glazed cubes onto a tray lined with baking paper. Red Bird's Eye Chillies 6 Garlic Cloves 2 Fresh Ginger Root 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Bake the tofu for 15 minutes at 200°C (390°F). Red Bird's Eye Chillies 6 Garlic Cloves 2 Fresh Ginger Root 20 g Paprika 1 tsp Dried Chilli Flakes 2 tsp Maple Syrup 2 tbsp Rice Vinegar 2 tbsp Water 2 tbsp Gluten-Free Soy Sauce 2 tbsp Sesame Oil 1 tbsp Starch (corn, potato, or arrowroot) 1 tsp Firm Tofu 400 g Starch (corn, potato, or arrowroot) 50 g Adjust servings and measurement unit in the full recipe page .

RECIPE STORY

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Ingredients List

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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