Ginger Beer Glazed Tofu Recipe

Needing a healthy dose of flavour? There's a Remedy for that. You won't know what hit you in the flavour department after you take this recipe for a spin. George Eats seriously knows what's up.

INGREDIENTS

For the glaze:

125-185ml (1/2 – ¾ cup) Remedy Ginger Beer (see notes)

40-60ml (2-3 tablespoons) gluten free soy sauce, to your tastes

20-40ml (1-2 tablespoons) honey or maple syrup, to your tastes

20ml (1 tablespoon) rice wine vinegar

Freshly cracked pepper, to your tastes

Korean chilli flakes, to your tastes

Freshly grated ginger, to your tastes (I love to use a lot in this recipe)

20ml (1 tablespoon) toasted sesame oil

For the tofu:

500g firm tofu, cut into bite sized cubes

40ml (2 tablespoons) high smoke point oil

1-2 teaspoons gluten free cornstarch
20-40ml (1-2 tablespoons) Remedy Ginger Beer

Sesame seeds, to sprinkle over the top (optional)

To finish:

Cooked Jasmine rice

Sauteed Asian greens (I used a mix of pak choi and Chinese Broccoli)

METHOD

Step 1: Mix the ingredients for the glaze together in a medium bowl. Taste and adjust according to your preferences for salt, sweetness, chilli and ginger. Set aside.

Step 2: Heat a steel pan over a low-medium heat. Once thoroughly heated, add the oil and swirl to coat the pan. Add the tofu cubes with a little space between them.

Step 3: Cook the tofu cubes on each side until lightly golden brown and continue until all sides are browned. Most of the oil should have cooked into the tofu by the end.

Step 4: If your pan is really hot, allow it to cool for a minute or two before adding the ginger beer glaze. It should sizzle a little as it hits the pan, but it shouldn’t vigorously spit.

Step 5: Cook until the glaze starts to bubble, about 1-3 minutes.

Step 6: Combine the cornstarch and Remedy Ginger beer in a small bowl and stir thoroughly to combine. Pour the cornstarch slurry into the pan and stir to incorporate. The slurry should start to thicken the glaze quite quickly.

Step 7: Cook the tofu for 3-5 minutes. If the glaze isn’t thick enough for your liking, repeat the process of making a cornstarch slurry and pouring it into the pan.

Step 8: Taste and adjust the sauce to ensure you are happy with the flavour balance. Once it has thickened to your liking, serve with white rice and sauteed greens.

Leftovers keep well in the fridge for a number of days. The sauce will thicken as it cools but it can easily be reheated to loosen it a little.

NOTES

• If you’d prefer a thinner sauce that can be drizzled over rice and vegetables, use 2/3 cup Remedy Ginger Beer. If you’d prefer a thicker sauce, use ½ cup Remedy Ginger Beer.
• Similarly, if you’d prefer a more liquid sauce, use less cornstarch (or at least start with the lesser quantity). If you prefer a thicker sauce, use more cornstarch.
• You can add makrut lime zest or leaves, a splash of lime juice, lemongrass or some Chinese five spice to the ginger beer glaze. You can really take it in whatever direction you like. You could also finish the dish with spring onion greens, fresh red chilli or chopped peanuts.