Crispy Tofu in a sweet and spicy sauce

Delicious sticky sauce, that tastes even better the next day !


This is one of my family favourites high in magnesium and iron essential for bone health, energy, sleep and immune support. You can add any left over vegetables in at the end, I prefer dark green leafy vegetables including Pak Choi, Cavelo Nero and Kale sprinkled with spring onions.

If cooking ahead of time, keep the sauce and crispy tofu separated and cook just before serving.


Enough for a family of 4 (if you would like left overs add another block of tofu)

3 blocks of silken tofu , chopped into small cubes (make sure they are drained and dry with kitchen towel)
Roasted Sesame Oil 3 tbsps
1 bunch of spring onions sliced into small circles
1 pack of Cavalo Nero , roughly chopped
2 red chilis sliced
2 thumbs of ginger, peeled and sliced
2 tbsps of corn flour
Extra Virgin olive oil 150ml
4 tbsps. tamari or soy sauce
2 tbsps. plum sauce
1 whole lemon juice
2 tbsps. honey
Pinch of Pink Himalayan Salt
Pinch of ground turmeric


Throw cubed tofu into a plastic freezer bag / zip bag and add the corn flour. Close bag and shake until all the tofu is covered in corn flour.

Heat sesame oil in flat pan, then place tofu, evenly in pan. Cook on hob on a medium heat until crisp. This should take around 15 minutes, making sure that they are all crisp. Then transfer to plate.

Meanwhile, in a small magi mix/blender add chilis and ginger and blend until fine (should take 5 seconds)

Add extra virgin olive to a small bowl, add chilis and ginger and the rest of the sauce and mix with spoon. Wash existing flat pan and dry, then heat over hob on a medium heat and throw in the sauce.

When sauce is bubbling, throw in the tofu and simmer for 5 minutes, then throw in vegetables and simmer until cooked, around 5 minutes. Serve immediately.

Great served with Basmati rice!