Post by @amanda.ducks

Tahini tofu dip with sticky tofu cubes 🫶 Inspired by my fave restaurant No Bones in Byron Bay! Makes 2 serves Ingredients: Sticky tofu cubes: 300g firm tofu 2 tsp corn flour 1 tsp vegan chicken stock powder 3 tbsp olive oil 2 tsp rice wine vinegar 2 tsp soy sauce 1 tsp sweet soy sauce 2 tbsp brown sugar Whipped tahini tofu: 200g silken tofu 1/4 cup tahini 1 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp maple syrup 2 tsp white miso paste To serve: 1 spring onion Sprinkle of sesame seeds Method: Cut the firm tofu into cubes and add to a bowl with corn flour and chicken stock powder. Toss to coat well. Add all of the whipped tahini tofu ingredients to a blender and blitz for 2-3 minutes, until smooth. Set to the side. Add 2 tsp rice wine vinegar, 2 tsp soy sauce, sweet soy sauce and brown sugar to a small bowl and mix together until the sugar dissolves and your sticky soy sauce has been created. Place a frying pan on medium-high heat and drizzle with olive oil. Once hot, add the tofu cubes and fry for 5-7 minutes, until lightly golden and crispy on each side. Then reduce the heat to low, add the sticky soy sauce to the pan and continue frying, stirring occasionally, until the tofu is well-coated. Remove from the heat. Finely slice the spring onion. Spread the whipped tahini tofu onto a plate and top with the sticky tofu cubes, followed by the spring onion and sesame seeds. Enjoy! Blender @Ninja Kitchen Australia Pan @From Our Place #vegan #veganrecipe #plantbased #tofu #tofurecipe