Sticky tofu with sesame and rice

Ingredients

Tofu (Basis) 250 Portion

Soy sauce (Kikomann) 20 Portion

2 tbsp for the tofu to marinate

Sesame oil (Basis) 10 Portion

1 tbsp, preferably unroasted, cold-pressed for frying

Feeding power (Allgemein) 30 Portion

2-3 tbsp for the tofu

Soy sauce (Kikomann) 40 Portion

4 tbsp for the sauce

Frühlingszwiebeln 30 Portion

2 pieces

Rote Peppers, frisch 1 Whole

Brown sugar (Südzucker) 10 Portion

1 EL

Rice vinegar (Bamboo Garden) 1 Tablespoon

Water 30 Glas

Sesame fresh (Basis) 10 Portion

1 EL

Feeding power (Allgemein) 20 Portion

to thicken, 2 tbsp + 2 tsp water

Rice (Jasmin) 120 Portion

Preparation

1. 1

   Cut the tofu into pieces, mix with 2 tablespoons of soy sauce and leave to stand for a while, you can also do this an hour beforehand depending on the time available

2. 2

   Meanwhile, place the rice in 1.5 times the amount of salted water and cook on the lowest heat until the water has disappeared

3. 3

   Roll the tofu cubes in the cornflour, then fry in a pan with oil until golden brown and crispy and drain on kitchen paper

4. 4

   For the sauce, bring all the ingredients together to the boil in a pan and simmer for 5-6 minutes, season with salt and pepper, season to taste with the remaining ingredients if necessary

5. 5

   Mix the cornflour in cold water, add to the sauce and bring to the boil once

6. 6

   Briefly add the tofu cubes to the sauce, serve together with the rice and sesame seeds, then eat immediately, otherwise they won't stay as crispy