Tofu Knots in Sweet Soy, Garlic, Chilli & Pepper Recipe

This super simple stir fry dish is so easy and nutritious, it will become a weekly staple stir-fry. Fresh tofu is a lovely way to make a vegetarian stir-fry but it can easily break apart in the pan or lack chewy texture. Dried tofu knots are different - naturally chewy with plenty of bite, they retain their shape in the pan, no matter how much you toss them around.  Great for light or thick sauces, they absorb your flavours readily.

This is one of our go-to dishes when we don’t have too many fresh ingredients – just some veg from the salad drawer, some soy sauce, chilli and garlic, and a packet of tofu knots and you can whizz up this dish in under 15 minutes.  

This recipe is so easy, if you forget to soak the tofu knots you can speed the hydration process by simmering on low heat for 10 minutes, and the tofu knots will very quickly hydrate. Soaking with cold water is a bit more gentle on the flavour and texture though so if you do have time, then just soak over night or for at least 2 hours.

For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, leave them overnight in the fridge in a sealed container of water to soak.

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Tofu Knots in Sweet Soy, Garlic, Chilli and Pepper

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Author Bonnie Chung

IngredientsUSMetric

• 2 tbsp vegetable oil
• 2 cloves of garlic, minced
• 1 inch of ginger, grated
• 1 teaspoon of chilli flakes
• 2 tbsp sesame oil
• 2 tsp lemon juice
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 100g dried tofu knots, soaked for 1 hour, and drained.
• Handful of chopped coriander
• 2 tbsp finely chopped spring onions.
• 2 tsp toasted sesame seeds

Instructions

1. Simmer the tofu knots in a large pot of boiling water for about 20 mins until softened. (If you have soaked your tofu knots an hour in advance, then you only have to simmer for about 2-3 minutes to warm them through) and drain.
2. Slightly press the tofu knots with a spatula, to remove excess water. Cover and set aside.
3. Heat the oil in a large frying pan over medium heat and then add the garlic, ginger, chilli flakes and toast for 2-3 minutes until aromatic.
4. Add the knots to the pan and sauté for 2 -3 minutes before adding the soy sauce, maple syrup and rice vinegar. Keep them moving to prevent sticking for another 2-3 minutes.
5. Serve with coriander, spring onions and toasted sesame seeds.
6. Serve with steamed rice and sauteed garlic pak choi.

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