Summary

Ingredients

• 250 g tofu, firm, no silken tofu
• 15 ml sesame oil
• 60 ml soy sauce
• 55 g suar, brown, or honey if you don`t want it to be vean
• 40 g peanut butter, fine
• 0.5 teaspoon ½ garam masala

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Instructions

1. Drain the tofu about 1 1/2 hours before cooking. To do this, you wrap the block several times in a fresh tea towel and place it on a board or plate and place another plate on the tofu. Then you weight the plate with a saucepan and put something in to weigh everything down even more. Now let the tofu stand for 15 minutes.
2. In the meantime, a marinade is mixed from the other ingredients, which can be seasoned with a little more sugar or peanut butter.
3. Shortly before the end of the 15 minutes, the oven is preheated to 200 ° C. At the end of the drainage time, the tofu is unpacked again and cut into bite-sized pieces. After being laid out side by side on a baking sheet lined with baking paper, the tofu is put in the oven for 25 minutes. As soon as the tofu is baked, it is taken out of the oven and allowed to cool for a few minutes.
4. After the tofu has cooled, add it to the marinade and stir vigorously so that each piece is coated. Now it has to lie in the marinade for at least 15 minutes to fully absorb the taste.
5. The tofu is then fried in a hot pan. To do this, take it out of the marinade piece by piece with a spoon and add to the pan. Finally add a few tablespoons of the marinade until the tofu is covered. Fry for a few minutes, stirring frequently, until the tofu is warm and the marinade is over cooked. Often there is something stuck to the bottom of the pan - don`t worry, it doesn`t affect the taste!
6. The rest of the marinade is great for frying cauliflower rice, pak choi, broccoli and mushrooms.