If you hate tofu, this is the recipe to convert you. I have no time for soggy, waterlogged tofu. This recipe achieves the crispiest, stickiest, most flavourful tofu, that’ll make you a tofu lover within one bite. We achieve the crispy tofu by using a coating of cornflour during the soy marinade stage. When combined with a high heat and left to fry, it forms the crispiest exterior. The perfect statement to serve with the aubergine and rice. The soy roasted aubergine is the perfect support act for the crispy tofu. When sliced into discs and roasted with honey and soy sauce, something magical happens. Aubergine served like this is possibly my favourite way to enjoy vegetables.
We need to use firm tofu for this recipe so that the tofu can withstand the frying without falling apart. So silken tofu is a big no no!
As I’ve mentioned, when aubergine is roasted with soy sauce and honey, magic happens. If you for some reason dislike aubergine though, you could swap with courgette and prepare into discs and follow the recipe as stated.
An amazing complex carb to serve alongside the crispy tofu and aubergine. With nutrients and healthiness aside, I’d still opt for brown rice in this recipe as I love the flavour combo, but if you would prefer to serve with white rice – go for it!
This umami packed ingredient is the backbone of flavour behind this dish.
The honey offers a balance of sweetness against the salty soy sauce. It also helps the aubergine & tofu caramelise and crisp up.
The coating of cornflour is what provides the crispy layer around the tofu- don’t skip out on this ingredient!
Using a large mixing bowl, add the sliced aubergine with 2 tbsp of soy sauce, ½ tbsp honey and 1 tbsp of rapeseed oil, before tossing to evenly coat.
Place the aubergine on 1- 2 foil lined baking trays and evenly distribute the pieces, so they aren’t on top of each other. Pop in the oven for 20 minutes or until a golden brown.
Add the brown rice to salted boiling water and cook according to the packet instructions.
Meanwhile, drain the tofu and cut into cubes. Pat the tofu dry with a paper-towel to absorb all the excess moisture.
Using the same mixing bowl, coat the tofu with 1 tbsp of soy sauce.Using a sieve, sprinkle the cornflour over the tofu, so the flour is evenly distributed and then toss to evenly to coat each piece.
Add the rapeseed oil to a non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan, so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, and slowly fry until golden brown and crispy on one side. Then add the remaining soy sauce (2 tbsp) and honey (1 tbsp) into the pan and keep frying and rotating the pieces of tofu, until at least two sides of the tofu are super crispy and deep golden brown.
Divide the rice, aubergine and tofu in 4 meal prep containers and store the coriander and lime wedges separately.
It’s to do with everything that happens before hitting the pan. We pat all the excess liquid off of the tofu before coating it with cornflour. Without patting it dry, the heat of the pan would have to work to evaporate all of the liquid before browning the tofu, which would minimise any crispiness. The cornflour binds to the cornflour to form a layer that crisps up when heated and fried in oil.
We need time to allow the tofu to crisp up and brown. If you’re continuously stirring then the tofu hasn’t had enough contact time with the pan to crisp up.
For ease, I use the microwave but if you really want to maintain the crispiness, you can heat the tofu in a non-stick frying pan on a high heat.
Add a portion of brown rice, aubergine and tofu to each meal prep container. Ensure that as soon as the rice is cool, you pop your sealed meal prep containers in the fridge/freezer. If you leave the rice out at room temperature for too long, this is where reheating rice has it’s dangers with food poisoning. But it’s perfectly safe as long as you pop in the fridge as soon as you’re able to. When it’s time to eat, heat in the microwave for 2-3 minutes and serve with a sprinkle of fresh coriander. The tofu reheats slightly less crispy in the microwave but it’s still got an amazing texture. If you want to sustain the same crispiness, heat the tofu separately in a non-stick frying pan on a high heat.
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