INGREDIENTS
- 1 x 400g block tofu, well-pressed
- 60g or 1/4 cup raw, grated ginger
- 4 cloves garlic
- 3 tbsp maple syrup (or agave syrup if you prefer)
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- 3 tbsp hot water
- 1 pinch of salt
- Freshly ground black pepper
METHOD
Grate the ginger and garlic into a flat bottomed dish or grind in a food processor. Add the maple syrup, vinegar, oil and hot (just boiled) water and stir to combine. Add the salt and pepper to taste. Cube the well pressed tofu and add to the marinade. Leave the tofu marinating for an hour or more and then either bake it in the marinade in a hot oven (180 deg C) for 20 minutes or fry in a little oil until the tofu is golden brown and crispy.
Serve in a myriad of different ways, pictured is a simple sticky rice Buddha Bowl with spring greens, cucumber slices, sesame seeds and thinly-sliced, super sweet chioggia beetroot (not an essential, but a beautiful addition to any Buddha Bowl)
