STICKY CHILLI TOFU WITH VEGGIES

Roasted tofu cubes with sticky chilli sauce, vegetables and rice.

Recipe

Ingredients (for 4 persons):

- 300 g of rice

- 540 g of tofu

- 2 large carrots

- one half of leek

- 1 zucchini

- 5 tbsp od cornstarch

- 1 tbsp of breadcrumbs

- salt

- pepper

- 5 tbsp sugar

- 3 tbsp sweet chilli sauce

- 120 ml of water

- 120 ml of rice vinegar

- oil

Method:

1. Cook the rice in 900ml of water.

2. Press the tofu in paper towels or kitchen cloth. After 15 minutes, cut it into cubes.

3. Meanwhile, in a pan, mix 120 ml of water, 120 ml of rice vinegar, 1 tbsp of cornstarch, 5 tbsp of sugar and 2 tbsp of sweet chilli sauce. Stir constantly over medium heat with a whisk. When the sauce starts to thicken, turn off the fire and cut the tofu into cubes.

4. Put the tofu into a bowl and add 4 tbsp of cornstarch, 1 tbsp of bread crumbs, 0,5 tsp of salt and a pinch of pepper. Mix well.

5. Fry the tofu cubes on 4 tbsp of oil until they turn golden-brown. When they're baked, put them on a paper towel. Save the oil for later.

6. Chop the leek and sauté it on the oil. Sprinkle with some salt. Add the carrots and zucchinis cut into strips and add a pinch of salt. Sauté over medium heat for 10 minutes. After 10 minutes add 1 tbsp of sweet chilli sauce and lower the heat.

7. Reheat the chilli sauce and stir constantly. Add the tofu cubes add stir well. Add the sticky tofu pieces to the vegetables and mix well.

8. Serve with rice and sprinkle with chives.