Pan-Fried Tofu with Peanut Sauce

📝 Ingredients

• 400 g firm tofu
• 3 tbsp soy sauce (2 for the marinade, 1 for the sauce)
• 1 garlic clove
• 1 tbsp cornflour
• 1 tbsp sunflower oil
• 3 tbsp peanut butter
• 1 tsp honey
• ½ lime
• 3 tbsp hot water
• 1 tsp sesame seeds

🍴 Utensils

• Clean tea towel
• Large non-stick frying pan
• Mixing bowl
• Bowl + whisk
• Wooden cocktail sticks
• Fine grater

📖 Steps

1. Drain the tofu, wrap it in a clean tea towel and place a board or plate on top, weighed down with a tin, for 10 minutes: as it loses its water, it will brown better and absorb more of the marinade.
2. Cut the tofu into 2.5 cm cubes. In a bowl, mix 2 tbsp soy sauce with the peeled and grated garlic, add the cubes and turn them gently to coat well. Leave to marinate for 10 minutes, turning them halfway through.
3. Sprinkle the cubes with the cornflour and toss gently until they are covered in a thin coating, with no white clumps: this is what forms a crisp crust when cooked.
4. Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the cubes in a single layer, well spaced, and leave them to brown for 2 minutes without touching them before turning.
5. Keep cooking for 6 to 8 minutes in total, turning the cubes onto each side in turn, until golden and crisp all over. Transfer them to kitchen paper as they are done.
6. While they cook, make the sauce: in a bowl, whisk the peanut butter with 1 tbsp soy sauce, the honey and the juice of the ½ lime, then add the hot water a spoonful at a time until you have a smooth sauce that coats the spoon.
7. Spear each tofu cube on a wooden cocktail stick, arrange them on a platter and sprinkle with sesame seeds. Serve warm, with the peanut sauce in a small bowl for dipping.