Sticky Citrus Tofu

Zesty, sticky, not too sweet! This is a delicious glazed tofu recipe where you choose which citrus fruit takes the starring role. I’ve tried variations with fresh lime, orange and lemon – all three are winners, so you can have seasonal citrusy goodness.

For the tofu:

2 blocks medium to firm tofu, cubed

3-4 Tbsp tapioca or arrowroot starch

1 tsp salt

2 Tbsp oil for frying

For the sauce:

2-3 cloves garlic, crushed

1-2 Tbsp coconut sugar

3 Tbsp citrus juice

1 tsp citrus zest

2 Tbsp tamari/gluten free soy sauce

1 tsp sriracha/hot sauce

Serving options:

cooked grains or gluten free noodles of choice

other cooked or raw veges of choice

freshly chopped coriander/cilantro

scattering of sesame seeds

To make the sauce: in a small jug or bowl, crush the garlic and mix it well with all the other ingredients, creating a wonderfully thick, delicious sauce.

Prep the tofu: I tend to use tofu that is medium/firm, and isn’t packaged in water, so it’s ready to use in this recipe. But if you’re worried your tofu is too soft or water-logged, you could press it: cut each block in half lengthwise and place on a clean kitchen towel. Pop another towel on top, then weigh it down with a heavy chopping board or similar. This will help remove any excess water. Make the sauce and prep any chosen veges while you wait.

When your tofu is ready to go, cut into 2-3cm cubes. Put them in a shallow bowl or on a plate and sprinkle the tapioca starch over the top (I find it doesn’t matter if the cubes aren’t fully coated in flour, just as long as each cube has a dusting on at least one side)

To make the sauce: in a small jug or bowl, crush the garlic and mix it well with all the other ingredients, creating a wonderfully thick, delicious sauce.

To cook the tofu: heat the oil in a large frying pan and fry the cubes on a medium high heat. This can be end up being a big load of tofu so I usually do it in two batches. Try and space the cubes out a little – the starch in the tapioca makes them stick to each other, so try not to get them nestled up too close in the pan (this is where the two-batch method works in your favour!) Fry the cubes, turning often, until golden crispy.

Once all the tofu is cooked, put all the cooked cubes in the same pan and tip over the sauce. It’ll bubble and thicken quickly, so keep stirring until all the tofu is coated well. It only needs a minute or so. Serve over rice, with vegetables of choice.