Tofu with honey and soy sauce glaze – a healthy and tasty alternative to barbecued meat

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Over the past couple of months I have been doing my best to considerably reduce my meat intake for both health and ethical reasons. I have loved tofu even as a kid and hence quickly turned to it as one of the main replacements for the meat dishes I used to make. Through experimenting with different combinations of herbs, spices and sauces I learned just how amazing it is at absorbing all the flavours and aromas added to it! Below you can find my favourite tofu recipe. I hope you enjoy it as much as I do!


INGREDIENTS

  • 300 grams of firm tofu, drained and dried with a kitchen towel
  • dark soy sauce
  • clear honey
  • 5 cloves of garlic, finely diced
  • one small piece of ginger (approximately 1 gram), finely diced
  • organic sesame seeds (a few grams should be plenty)
  • stir fry oil
  • *optional* dried chilli flakes

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RECIPE

  • Heat up the stir fry oil in a non-stick frying pan on medium to high heat
  • Add the diced tofu and fry until it reaches light brown colour (make sure to stir frequently to avoid burning it)
  • Pour the soy sauce over the tofu and mix to ensure that all sides of the tofu cubes are covered in it
  • Fry for two to three minutes, then pour the honey in the same way as the soy sauce
  • Fry until the desired colour is reached – you want the cubes to be dark brown, but not burned on any side
  • Towards the end add the garlic and ginger and fry for a couple of minutes. Be very careful not to burn the garlic as the bitter taste will ruin the soy sauce – honey balance!
  • In the meantime, on another small frying pan roast the sesame seeds on medium heat until lightly brown
  • *Optional* Sprinkle with a bit of dried chilli flakes for a bit of a spicy kick and an extra dose of fat-burning capsaicin
  • Serve the tofu sprinkled with the roasted sesame seeds and enjoy your light, delicious meat-free meal! I like to eat it with brown basmati rice, in this case with the addition of a mild chilli sauce and a sprinkle of freshly cut chive 😀

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