METHOD:

Pour any excess liquid away from the block of tofu as you open the packet and pat it dry using a clean kitchen towel. You can squeeze it gently to really get it as dry as possible.

Cut the tofu into half inch wide cubes and transfer them to a mixing bowl along with the corn starch. Toss to coat the cubes of tofu in the starch until they are well coated.

Heat the avocado oil in a skillet or non-stick pan over medium heat. A non-stick pan makes this frying process much easier. Once the oil is hot add the cubes of tofu in a single layer and fry until golden before flipping onto the next side. repeat this until all the sides are golden. This is a great opportunity to multi task and get going on the other components of the recipe as it takes a couple of minutes before the tofu turns golden on each side.

First make the glazing sauce for the tofu by combining soy sauce, tomato puré, maple syrup, rice vinegar, toasted sesame oil, ginger, chili flakes and garlic in a small bowl or jar and whisking or shaking until well combined. Set this aside until the tofu is golden all around.

Next get started on the cauliflower salad. “Rice” the cauliflower either by chopping very finely or ideally pulsing it in a food processor with an s-blade until you reach a texture similar to rice. I like to add the cauliflower florets to the processor bowl in batches as this makes for a more even “rice” texture. Transfer all the riced cauliflower to a large mixing bowl.

Chop all the basil quite fine and add to the bowl with the cauliflower. Slice the spring onion finely and add almost all of it to the bowls as well, reserving some for garnish. Zest a lime and add that along with the juice from the same lime to the bowl also. Season with salt and toss to combine. taste and adjust the seasoning.

At this point the tofu should be golden all around and it’s time to pour in the glaze. Mix well to coat the tofu and keep cooking for another 3-4 minutes or until the glaze has thickened and adheres nicely to the tofu.

I like to serve this dish family style with the cauliflower salad on the bottom of a large serving dish topped with the sticky tofu. To garnish sprinkle over the spring onions that were reserved earlier as well as toasted sesame seeds. Finish with some Thai basil leaves and enjoy.