Tofu Knots in Sweet Soy, Garlic, Chilli & Pepper
2 | Plates
Easy | 15m
This simple and nutritious stir-fry is bound to become a weekly favourite. Unlike fresh tofu, dried tofu knots hold their shape and have a satisfying chew, perfect for light or thick sauces. With just a few ingredients like veggies, soy sauce, chili, and garlic, you can whip up this dish in under 15 minutes. It's our go-to when the fridge is low on fresh ingredients.
Recipe by Bonnie Chung & images from Tofu Tasty
Ingredients
- 100g Tofu Knots 🌱 (soaked for at least 2 hours then drained and press dried with a kitchen towel)
- 2 tbsp vegetable oil 🌱
- 2 cloves of garlic, minced
- 1 pinch of ginger, grated
- ½ red pepper, sliced
- 1 tsp of chilli flakes 🌱
- 2 tbsp sesame oil 🌱
- 2 tsp lemon juice or rice vinegar 🌱
- 3 tbsp soy sauce 🌱 (or substitute tamari)
- 2 tbsp maple syrup 🌱
- Handful of chopped coriander
- 2 tbsp finely chopped spring onions
- 2 tsp toasted sesame seeds 🌱
Method
- Simmer the Tofu Knots in a large pot of boiling water for about 2-3 mins until softened then drain.
- Slightly press the Tofu Knots with a spatula, to remove excess water. Cover and set aside.
- Heat the oil in a large frying pan over medium heat and then add the garlic, ginger, red peppers and chilli flakes and toast for 2-3 minutes until aromatic.
- Add the Tofu Knots to the pan and sauté for 2 -3 minutes before adding the soy sauce, sesame oil, maple syrup and lemon juice. Keep them moving to prevent sticking for another 2-3 minutes.
- Garnish with coriander, spring onions and toasted sesame seeds.
- Serve with steamed rice and sautéed garlic pak choi.
NOTES:
For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, you could leave them overnight to soak in a sealed container of water in the fridge.
Recipe by Bonnie Chung & images from Tofu Tasty
