Braised tofu from The Tofu Cookbook by Becky Johnson
The ingredients in this sauce provide a range of tastes: sweet, salty, nutty and spicy, and reducing the sauce during cooking forms a sticky glaze for the tofu that is irresistible.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 block firm tofu, drained and cut into bitesize cubes
- 250 ml/8 fl oz/1 cup anchovy or seafood stock
- 1 sheet dried kelp, chopped
- 45 ml/3 tbsp dark soy sauce
- 1 green chilli, seeded and sliced
- ½ white onion, finely chopped
- 1 garlic clove, crushed
- 15 ml/1 tbsp honey
- 5 ml/1 tsp sesame seeds, to garnish
- 15 ml/1 tbsp Korean chilli powder
- 1 red chilli, seeded and sliced
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