Honey Soy Tofu Bowls
Crunchy on the outside, soft on the inside sticky Tofu is THE BOMB!
I will be honest, I am not a huge fan of tofu however this recipe changed the game! When it is done right, it is absolutely delicious.
The key is cooking the tofu until it is super crispy on all edges, so when you bite into it its like a crunchy pillow.
The honey soy sauce goes perfectly with it, making the tofu super sticky. I love to serve this with vermicelli noodles and salad mix, however it would go really nice with some rice too.
A perfect easy summer night recipe!
Prep Time: 5 min
Cooking Time: 20 min
Serves: 2
Ingredients:
450g Firm tofu - my favourite is the Woolworths Macro Perfectly Firm Tofu
1 TBS soy sauce
2 TSP honey (I like to use Manuka Doctor Manuka Honey)
2 portions vermicelli noodles
Half a pack of salad mix - I used Woolworths Thai salad mix
Sesame seeds
Dressing ideas: Changs noodle dressing, Kewpie roasted sesame dressing. I did 2 TSP rice vinegar, 1 TSP soy, dash sesame oil and 1 TSP caster sugar.
Method:
Press the tofu on all sides with paper towel to remove as much liquid as possible
Cut into small evenly sided cubes
Heat a drizzle of olive oil over a high heat in a pan
Add in the tofu and cook until crispy and golden on all sides - it needs about 10 minutes
Meanwhile mix together the honey & soy sauce
Prepare the vermicelli as per packet instructions. Once they are cooked, run under cold water to cool and then drain. Add some sesame oil to stop them sticking together
Once the tofu is cooked on all sides, pour in the honey soy and toss until it is sticky and the tofu is coated
Serve with the salad mix, vermicelli and your favourite dressing.
Garnish with sesame seeds & enjoy!
