Sticky Glazed Tofu With Allmite Gold Mild Chilli

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	300g firm tofu
	200g crunchy vegetables such as radish, carrot, cucumber or kohlrabi
	1 teaspoon sesame oil
	2 tablespoons soy sauce
	2 tablespoons black or white rice vinegar
	2 tablespoons Allmite Gold Mild Chilli
	1 tablespoon honey
	2 cloves garlic, crushed
	2 tablespoons cornflour
	2 tablespoons plain oil
	1 tablespoon toasted sesame seeds

1.	Cut the block of tofu in half horizontally to get two pieces each 1½cm thick. Put the tofu on a clean tea towel and fold the tea towel over to cover.
2.	Place something flat and heavy on top (I use a hardback book and two cans).
3.	Leave for 30 minutes to press out excess liquid.
4.	Use a mandolin or vegetable peeler to cut the vegetables into thin ribbons or slices.
5.	Put into a bowl with the sesame oil and 1 tablespoon each of the soy sauce and vinegar. Toss to coat.
6.	Combine the Allmite Gold, honey and garlic with the remaining soy and vinegar in a small bowl.
7.	Cut the pressed tofu into 1½cm cubes, put in a bowl and toss with cornflour to coat.
8.	Heat the oil in a frying pan and cook the tofu until light golden and crisp on all sides, about 5 minutes. Tip out onto a plate.
9.	Wipe any remaining oil from the pan, add the Allmite Gold mix and heat it up to bubbling.
10.	Add the tofu back to the pan and stir to coat. Sprinkle over the sesame seeds.
11.	Serve immediately with the crunchy vegetables. This will keep for up to a day in the fridge.
12.	To reheat the tofu heat the oven to 200°C fan bake, spread the tofu in a single layer on a lined baking sheet and bake for 5 minutes.