Tofu with Coconut Caramel & Sichuan Pepper

This delicious Tofu with Coconut Caramel & Sichuan Pepper is great for getting friends and family together. This dish won’t disappoint when served alongside a fresh green salad and delicious roasted vegetables.

Tofu with Coconut Caramel & Sichuan Pepper

Ingredients:

For the tofu:

• 500g Tofu
• 1 tbsp sesame seeds
• Micro herbs to serve
• Coconut oil for frying – Mr. Organic raw virgin organic coconut oilhttps://anskitchen.vn/product/dau-dua-huu-co-mr-organic-200ml/

For the sauce:

• 125g coconut sugar
• 1 tbsp wine vinegar
• ½ tbsp vinegar – Clearspring organic Balsamic vinegar of Modena
• 2 tbsp Shoyu sauce – Clearspring organic Shoyu soya sauce
• ½ tbsp chilli bean paste
• 1 tsp grated fresh ginger
• 1 garlic clove, crushed
• ¼ tsp sichuan pepper
• ½ bird’s eye chilli, finely sliced

How to cook Tofu with Coconut Caramel & Sichuan Pepper:

• Put the tofu block on a plate between 2 thick wads of kitchen paper. Press down firmly to squeeze out as much moisture as possible, then use more kitchen paper to pat the surface of the tofu block dry.
• Heat a glug of oil in a non-stick frying pan and fry the tofu on both sides for 4-5 minutes in total until crisp and golden. Remove from the pan (reserve the pan) and set aside.
• To make the caramel sauce, put the sugar and 3 tbsp cold water in the pan and heat gently until the sugar dissolves and turns into an amber caramel. Add the remaining caramel sauce ingredients and stir to combine.
• Return the tofu to the pan and baste in coconut caramel sauce. Slice thickly, then serve on a platter, drizzled with the remaining caramel sauce and topped with the toasted sesame seeds, and micro herbs.

Tofu Sichuan