An amazing combination of sweet and sour flavours released perfectly alongside the crunch of pickled vegetables.
1/2 pack of Cauldron Original Organic Tofu, drained and pressed for 20 minutes, cut into cubes approximately 3cm wide
2 garlic cloves, crushed
2 tbsp tomato sauce
2 tbsp Hoisin sauce
1 tbsp dark soy sauce
1 tbsp golden caster sugar
1 tbsp rice vinegar
1 tbsp vegetable oil
Ingredients for the Pickled Vegetables
1 tbsp caster sugar
2 tbsp boiling water
1 ½ tbsp rice vinegar
2 tsp toasted sesame seeds
1 tbsp fresh coriander, chopped
½ tsbp fresh mint, chopped
2 carrots, cut into thin ribbons with a Y peeler
1/3 cucumber, cut into thin ribbons
1 shallot, sliced thinly
Black and white steamed rice to serve
Preheat the oven to 200C/400F/Gas Mark 6.
To prepare the pickled vegetables, dissolve the sugar in the hot water, allow to cool slightly then add the vinegar. Pour over the vegetables and sesame seeds. Cover and refrigerate.
Mix the garlic, tomato sauce, hoisin and soy sauces, sugar, rice vinegar and vegetable oil in a bowl. Add the Cauldron Tofu cubes and coat well. Place on a lightly greased baking sheet and cook for 15-20 minutes until sticky and glazed. Coat with a little more glaze during cooking if required.
Serve the sweet baked tofu with the crunchy pickled vegetables and steamed rice.