Golden, crunchy pan-fried tofu tossed in Sizzla and tamari. Plant-based and packed with umami.
Serves: 3 | Prep: 10 min | Cook: 12 min
Ingredients
- 400 g firm tofu, drained
- 2 tbsp cornflour
- ½ tsp salt
- 3 tbsp oil
- 1 tbsp tamari
- 1 tsp maple syrup
- 3 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Steamed rice, spring onion and sesame seeds, to serve
Method
- Press the tofu between paper towels under a heavy plate for 10 minutes. Cut into 2 cm cubes.
- Toss with the cornflour and salt.
- Heat the oil in a non-stick pan over medium-high heat. Fry the tofu 8–10 minutes, turning, until golden and crisp on all sides.
- Take off the heat. Add the tamari, maple syrup and Sizzla and toss to coat.
- Serve over rice with spring onion and sesame seeds.
Chef's tip: Pressing the tofu is worth the 10 minutes — less water means more crunch.
Allergens: Sizzla contains peanuts, sesame and soy.