Main Dishes

Crispy Baked Tofu with Rice


150 gr. pressed tofu,

172 tbsp cornstrach,

1 tbsp coconut sugar,

1 tbsp sweet and sour sauce,

1 tsp white rice vinegar,

1 tbsp chili sauce,

2 tbsp soy sauce,

A pinch of onion chervil,

1 tsp sea salt,

1 cup rice,

3 tbsp white truffle flavoured olive oil.

A pinch of sesame.

1 tbsp capers.


1. Preheat oven to 220 degrees.  Cut the tofu into thin slices.. Place them on the baking sheet lined. Bake for 20-25 minutes. When it’s well done, set aside.

2.  To make sauce, dissolve cornstrach with 4 tsp water in a small saucepan. Then add chili sauce, rice vinegar, sweet and sour sauce and coconut sugar. Mix all ingredients and bring to boil on medium heat for 1-2 minutes. It must have sticky consistency. Add tofu slices to sauce pan and mix until all of them are covered with sauce.

3. In a large pan, add white truffle flavoured olive oil and sea salt on medium high. Add 1 cup rice and 1 cup water. Cook for 15 minutes or until rice are tender.

4.  Serve warm with rice or its own.

5. Garnish with onion chervils, capers and sesame.

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