June 28, 2020

Use an extra-firm block of tofu (usually around 440g). Wrap in a tea towel and press with a heavy pan for 30 minutes. Put back in its packaging, wrap with parchment paper and freeze overnight (or at least 6h); this will give the tofu a meatier texture. The next morning, defrost at room temperature for a few hours, or in the microwave. Wrap in a tea towel and press with a heavy pan again for another 30 minutes. Then break the tofu down with your hands in nugget-size pieces.

In a big bowl, mix the following:

• 3 tbsp tamarind sauce (or soy sauce)
• 2 tbsp maple syrup
• 1.5 tbsp rice vinegar
• 1 tsp ginger-garlic paste
• 1/2 tbsp toasted sesame oil

Then add the tofu pieces and mix well. Marinate for 30 to 60 minutes.

Stir fry the tofu pieces in a pan. When becoming dry, add the rest of the marinade.