Marinated tofu and sweet and sour sauce with rice

Ingredients for 3 servings:

• 400g tofu
• 8 tbsp cornstarch
• 3 tbsp soy sauce
• 1 tbsp sunflower oil
• 160 ml water
• 2 ½ tsp cornstarch
• 2 tsp oil for frying
• 2 garlic cloves, chopped
• 1 tsp chili flakes
• 2 ½ tbsp tomato paste
• 5 ½ tbsp maple syrup or agave syrup
• 1 ½ tbsp soy sauce
• 1 tbsp rice vinegar
• 1 bunch of spring onions, finely chopped
• 1 tsp sesame seeds
• 1 cup rice
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, prepare the tofu, ideally at least an hour before cooking. Drain the tofu and squeeze or press it as much as possible. After about 20 minutes, slice it. Place the dry tofu slices in a bowl. Add the cornstarch, soy sauce, and 1 tablespoon of sunflower oil and mix well. Set aside and let it steep. For the sweet and sour sauce, mix the cornstarch with the water and set aside. Heat the oil in a small saucepan over medium heat. Add the chopped garlic and chili flakes and sauté briefly until fragrant. Then add the tomato paste, syrup, and soy sauce and stir in the cornstarch mixture. Bring to a boil until thickened. Remove from the heat and set aside. Put the rice on the stovetop to cook. I like to use the 1 cup rice to 2 cups water method. Bring the rice to a boil in the water, reduce the heat to low, and let the rice simmer gently. This way, you don’t have to drain any water. Heat another tablespoon of sunflower oil in a pan over high heat. Add the tofu slices and fry for about 5 minutes on each side until golden brown and crispy. Finally, add the tofu to the sauce, mix well, and heat briefly on high. Just before serving, add the finely chopped spring onions. Serve with rice and sprinkle with sesame seeds, if desired. Tip: Edamame, broccoli, or other vegetables are a great addition!