Sticky tofu recipe with egg fried rice

This recipe served two large portions or three smaller ones

Course Main

Cuisine Asian

Keyword tofu

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 856

Author Simone

Try to extract as much moisture from the tofu as possible by wrapping it in three sheets of kitchen paper and placing a heavy pan on top. Leave to rest for 10 minutes. If all goes well, you will have extracted a lot of water from the tofu.
Cut the tofu into 1cm x 1cm cubes. Put them in a bowl and spoon in the cornflour. Heat the sunflower oil and fry the tofu until golden brown. Drain the tofu on kitchen paper.
Meanwhile, make the sticky sauce. Combine the syrup, soy, chili sauce and rice vinegar in a saucepan and bring to the boil. To thicken the sauce slightly, add half a tablespoon of cornflour and stir well. Add the tofu to the sauce.
Cook the rice according to the packet instructions and drain.
Finely chop the coriander, red pepper and spring onion. Add a tablespoon of sunflower oil to the frying pan, break the two eggs into it, stir well and add the rice and soy. Stir in the coriander, spring onion and pepper. Serve with the tofu. Delicious with more fried onions.