200g regular tofu (not silken), cut into bite-sized squares
½ green or red chilli, sliced
40g ginger, peeled and cubed
½ lime, juiced
15ml rice wine vinegar
Corn flour, for dusting
1 tbsp. Lucy Bee Coconut Oil
5ml sesame oil
A small pinch of sesame seeds
A small pinch of chilli flakes, for an extra kick
Cover the tofu in kitchen towel to drain out the water (this can take between 10 - 30 mins), until the tofu is completely dry to the touch. It helps to place something heavy on top too, such as a plate.
Prepare your marinade by mixing together the chilli, ginger, lime juice, tamari and rice wine vinegar, then set aside.
Once the tofu is ready, throw away the kitchen towel, cut the tofu into equal sized squares and dust in the corn flour.
Melt the Lucy Bee Coconut Oil in a frying pan over a medium heat, add the tofu and cook evenly on each side. Once it is slightly golden, add the marinade.
Continue to cook on a medium to high heat for 5-10 minutes until the marinade caramelises and the tofu is cooked through. Stir in the sesame oil.
Sprinkle with sesame seeds and chilli flakes.
Serve with vegetables, rice or rice noodles and toppings of your choice – I like spring onion and coriander.