Low FODMAP Sticky Lime & Ginger Tofu
This is my new favourite tofu dish - the rest of the family love it too. My teenage daughter gave it an A+, no notes.
If you don’t have limes in the fridge, try it with lemon juice instead. The chilli is optional, but if your tummy can handle it, it makes a great addition.
I serve this dish with white rice and a little stir-fried or steamed bok choy on the side.
Ingredients (serves 4):
For the Tofu:
500g firm tofu
2 tbsp soya sauce
Shaoxing Chinese cooking wine or dry sherry (optional)
70g cornflour
3 tbsp neutral oil
the green parts of 2 spring onions
For the Sauce:
a whole garlic clove, peeled*
1 tbsp sesame oil
1/2 red chilli (optional)
2.5 cm knob of fresh ginger, grated
1 tbsp cornflour stirred into 2 tbsp of cold water
1/4 tsp salt
juice of 3-4 limes (80 to 100ml)
3/4 cup of stock
1/4 cup of maple syrup or sugar
zest of 1 lime
Method:
Pat the tofu dry with kitchen towel and cut into 2.5 cm cubes.
Marinate the tofu in the soya sauce (and Shaoxing wine if using) for 5 mins.
Sprinkle the 70g of cornflour and salt over the base of large oven dish, then add the tofu and toss to coat all over.
Heat the 3 tbsp of oil and garlic clove in a large pan or wok. Once fragrant remove the garlic. I prefer to use my flat bottomed paella pan for this, rather than a wok. It allows more control and helps to keeps the tofu intact.
Fry the tofu for a couple of minutes on each side until golden and crispy. Use tongs to turn and cook in 2 batches if neccessary so as not to overcrowd the pan. Move to serving dish and cover to keep warm.
Make the sauce. Gently heat the sesame oil and garlic clove in a small pan. Once fragrant remove the garlic.
Add in the finely grated ginger and chopped chilli. Heat until fragrant. Then add the lime juice, stock and sugar and bring to the boil. Add the slurry of cornflour and water and gently simmer and stir until thickened.
Pour over the tofu (leaving some uncovered and crunchy), toss over some spring onions batons (green parts only) and serve immediately.
