13 June 2022
These sweet and sticky tofu knots have so much flavour and texture that it's hard to believe what they're made from! With the most satisfying bite, they're the perfect showstopper for a plant-based summer feast. Serve them with griddled flatbreads and fresh vegetables for everyone to delve in.
- 100g Dried Tofu Knots* (or Tofu Cubes)
- 100g Cornflour
- 150ml Rapeseed Oil
- 250ml Lager
- 2 Cloves Garlic, minced
- 2 tbsp Honey (or Maple Syrup)
- 2 tbsp Soy Sauce
- 2 Limes, juiced
- 1 tbsp Gochujang
- 2 tbsp Tomato Puree
Chopped spring onions, fresh herbs, sesame seeds and lime to serve.
*Tip: Buy Tofu Knots in Asian Stores (often called 'Bean Curd Knots') or find them readily available online.
- Add the tofu knots to a heatproof bowl, cover with boiling water and soak for at least 1 hour. Drain then combine with the cornflour, using your fingers to rub it into all the cracks. Leave for 15 minutes.
- Meanwhile, add the lager, garlic, honey, soy, gochujang and tomato puree to a medium saucepan. Bring to a boil, then simmer for 10 minutes, or until reduced by 1/3. Add the lime juice and keep warm.
- In a medium saute or frying pan, heat the oil and add 1/3 of the tofu knots. Cook for 2 minutes, flip then cook 2 minutes more, or until crisp.
- Drain each batch on kitchen paper and cook more until all are golden and crisp. Remove the oil from the pan and add the warm glaze. Tumble in the tofu knots and coat with the glaze. Heat over a medium-low heat until everything is sticky.
- Serve garnished with spring onions, sesame seeds, lime wedges and fresh herbs.