I love this recipe so much as it’s so simple but so flavoursome and delicious! Plus I am total sucker for hoisin sauce 🙂 You can make the marinade in advance and store the tofu in the fridge to make it even more packed with flavour! I served it with some simple brown rice but you can also serve it alongside rice noodles or stir fried veggies.
1 block of firm/ extra firm tofu – about 350gr ( I have used the tofoo Co.)
2 tbsp of toasted sesame seeds oil
1/2 cup of hoisin sauce
2 tbsp of Tamari or soy sauce
3 garlic cloves – finely minced
1 cup of uncooked brown rice
3-4 spring onions finely chopped
A generous sprinkle of sesame seeds
1 tsp of chilli flakes (optional)
Start by pressing the tofu between 2 tea towels to remove the excess water. I normally just cover it with a bowl and I put my heavy iron cast pan on top. Leave it for 10 minutes to try ti squeeze out as much water as possible. Then chop the tofu into cubes. In a frying pan on a medium heat add soy sauce, hoisin sauce and the minced garlic and give it a good stir. Add in the tofu cubes and mix it all together to make sure the tofu is coated with the sauce. Remove from the heat, let it cool down and place it in the fridge for 20 minutes. In the meantime cook the brown rice according to the packaging instructions. In a frying pan add the sesame oil, once hot add in some of the tofu cubes in a single layer along with the sauce. Fry for 5 minute without flipping them, then flip them over and cook them on the other side for another 5 minutes. Add the chopped spring onion at the last minute. Serve the tofu with cooked brown rice and a generous sprinkle of sesame seeds.