Sticky Tofu with Rice and Spinach

This absolutely amazing sticky tofu is super quick and easy to prepare and a yummy healthy alternative. Deliciously sweet, spicy and crispy, the perfect combination. Also delicious served with steamed broccoli.

Ingredients:

Brown Rice

200g

Olive oil

1 tbsp

Cauldron Firm Tofu

396g

Mixed Spice

1 tbsp

Soy Sauce

3 tbsp

Honey

2 tbsp

Steam Ginger

1 tbsp peeled and grated

Garlic

4 cloves grated

Red chilli

1 finely chooped

Lemon or Lime

the juice of

Tomato Puree

1tbsp

Salt and Pepper

to taste

Spinach

150g roughly chopped

Sesame seeds

1 tbsp (to garnish)

Spring Onions

3 (finely sliced to garnish)

Method:

1. Press Tofu to remove excess water - Drain tofu and pat dry. Place a folded tea towel on a plate, put tofu on the tea towel and then place anther folded tea towel on the top and another plate, then add 2 or 3 cans (baked beans for eg. or similar) and leave for at least an hour.
2. Put rice on to cook following the instructions on the packet.
3. Heat olive oil in a large frying pan and cut tofu into thin strips
4. Add tofu and mixed spice in a bowl toss until coated, once covered add to the frying pan and fry until crispy, this takes about 10-15 minutes stirring to keep from burning and so it cook evenly on both sides.
5. Meanwhile combine the Soy sauce, honey, ginger, garlic, chilli, lemon/lime juice, tomato puree and salt and pepper. Pour over the crispy tofu, stirring to stop from burning, cook until liquid has cooked off and becomes sticky.
6. Then add the chopped spinach to the rice water for the final 2 minutes of cooking. then drain and make sure if is mixed in evenly.
7. Serve the sticky tofu on a bed of rice then garnish with sesame seeds and spring onion.