YUMMY Sticky Tofu

Sticky tofu, ginger, gochujang and broccoli. We're going to make sticky tofu. Sticky tofu with broccoli and gochujang. Oh this is delicious. It's one of those things that you've got all the protein you need from the tofu and the vegetables as well. A lovely sauce, really quick, really really easy but there's a couple of tricks. There are and anyone who doesn't like tofu, believe me when you've tried this you will. So we've got some tofu which we're going to coat with some corn flour, some ginger paste. We're going to flavour it with some spring onions and some chillies. We've got broccoli to give us the veg, sesame seeds, soy sauce, some sesame oil, a little shallot there and a shallot and your and your gochujang. My little friend the gochujang. Your homemade one. But before with preparing tofu we've got very very firm tofu like we've got here. If you cut it into cubes and then you pour boiling hot water across the top of that it goes from being very firm to becoming quite spongy. So now with the tofu because we want a lovely crispy outside to make the sauce, a couple of spoonfuls of corn flour onto a plate. Sorry darling. Just throw it all over me why don't you? And Lisa's going to put a really good grind of black pepper on there and some salt. I'm just going to do the broccoli because the broccoli is going to go in a sauce I don't want to overcook. Cut into small pieces into a bowl and this is called blanching really. Take that and just pour boiling hot water across the top just to give it a little bit of a blanch. So sort of wilt? Yes and let that sit. Yep. Now our tofu and just because it's slightly wet from being soaked just drop it on top there. It is going all over the place Lisa. I know you're being very messy John. I think you know the coating on front of a Turkish delight you want that corn flour to be all the way all over it. I think you want a really good coating on this because it then goes crispy and then all the gochujang sticks to it and it's oh yummy. So just just make sure you've got every single edge coated. Yeah and you keep on rolling until that corn flour's used up. How do you peel a shallot really easily? Cut down the centre but not all the way through so that when you get to the middle you open it up like a sandwich and then you use that to then the peel will come off. This is the fastest way to do it. The other side the peel will come off and you've got yourself a perfect peeled shallot. That's so cool. Ready to go. I'm going to slice that in little rings and we're going to fry the shallot with some ginger. Lots and lots of ginger. We want really strong flavours because that tofu is bland. Yum. Wok with a good amount of oil and into that wok we're going to place these bits of tofu and once one side is coloured then we'll start to add our aromats. Shallots, ginger, some other bits Nice bit of colour and the corn flour will help to thicken our sauce. To that now we add our shallot and a really good spoonful of ginger. Ginger paste is a really great thing to have in your fridge. It's brilliant. Some spring onions. I love a spring onion as you know. You do. I like a spring onion. I think they're really good and I'd see them in pasta sauces and they go in there as well. Now that all needs a really good stir Lisa. What's happening now is that lovely fragrance of the ginger and the little bits of shallot in there. The spring onions all coming together. That tofu being nice and crusty on the outside help the whole thing just come together as a great sauce. Got you Jan. I've got a big jar of it. You can buy it in tubs. I've got a big jar of it. I have got a big jar of it. You can buy it in small tubs but I've got a big jar of it. I'm very proud of my tofu Jan. Well it's amazing. Oh I've got that for you. Thank you. I'm going to put in two big tablespoons full. Definitely. At least. So that's a dessert spoon not a tablespoon. So at least four of these. Yeah and then before you stir it Lisa. He knows I can't wait to get in there. I can see the way you are. So give it a stir to get that gotcha Jan over everything. Oh I hope that. Now so it all comes together we add the broccoli with a little bit of water. Oh look. A little bit more of the water. Keep that broccoli nice and green and then bring that to the boil so the sauce becomes this lovely sort of mixture around the outside. When do you use the sesame oil? Well you want to use it now. In you go because you know how much sesame oil you want. Whilst you do sesame oil I'm doing a little bit of soy. A little bit of soy. Sesame oil. A little bit of sesame. Depending upon how spicy you want it it's up to you now. Chillies yes. Want to put chillies or not. Cut some greens in the spring onions. Give that a nice stir. I'm just letting it bubble away for a minute so that it goes all sticky. But the smell what do you think of that? Oh I'm so excited by this. Chillies. Turn the heat up. Let that sauce come together. Now a good sprinkle of sesame seeds. I noticed that you haven't got a bowl. I think that's because I'm just going to get a fork and just eat the whole lot from there. Yeah is that right? It doesn't need to go in a bowl does it because that and that wok looks fantastic. It really does. I mean also I'll just eat it out of the wok. There we go. Oh yes this is it. Yum yum. If you like it please like. Don't forget to subscribe and if you've got a comment we love them. Maybe you'd like to tell us what you do with gotchujang and your recipe could appear on the channel. Also do you like tofu? Tofu yes or no? That's it or maybe you didn't like tofu until now. Now I'm sure you will. There we are. Sticky tofu, ginger, gotchujang and broccoli.