Sticky Tofu with Prunes

Preparation

minutes

Servings

persons

Nutrition

680

calories

Ingredients

500 g tofu
2 tsp + 5 tbsp cornstarch
2 cloves garlic
1 piece fresh ginger (3 cm)
4 tbsp oil
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp maple syrup
3 tbsp soya sauce
1 tbsp lime juice
200 g basmati rice
salt
200 g SUNSWEET prunes
1 bunch spring onions
1-2 tbsp sesame seeds
lime wedges for garnishing

Instructions

Place the tofu between paper towels and weigh it down for about 15 minutes. Mix 2 teaspoons of cornstarch with 125 ml of water. Peel and finely chop the garlic. Peel the ginger and grate finely. Heat 1 tablespoon of oil in a pan, sauté garlic, ginger and ½ teaspoon chilli flakes. Add tomato paste, maple syrup, 1 tablespoon soya sauce and lime juice. Pour in the mixed starch and bring everything to boil while stirring. Simmer for 1 minute and remove from heat.
Cook the rice in boiling salted water according to the instructions on the package, cut the tofu into cubes, place in a bowl. Add 5 tablespoons of starch, 2 tablespoons of soya sauce and 1 tablespoon of oil and mix well. Heat 2 tablespoons of oil in another pan, fry the tofu until golden brown. Add the sauce and mix well. Mix in prunes.
Clean and wash the spring onions and cut them into rings. Drain the rice, strain and divide into 4 bowls. Put the tofu on top, sprinkle with spring onions, sesame seeds and ½ tea-spoon chilli flakes. Decorate with lime wedges.