Tofu ribs
- Serves: 10
- Prep time: 15 MIN
- Cooking time: 45 MIN
- Type of food: Lunch
Ingredients
- 1000 g Lunter Tofu Marinated Teriyaki
- 75 g cornstarch
- 40 ml olive oil
- 300 ml water
- 100 ml tomato paste
- 90 g soft brown sugar
- 70 ml malt vinegar
- 15 ml balsamic vinegar
- 30 ml agave syrup
- 2–3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 ½ tsp cornstarch
- 1 tsp smoked sea salt
- ½ tsp mustard seeds
- ½ tsp cayenne pepper
- ½ tsp ground coriander seeds
- 6 garlic cloves, chopped
Instructions
Preheat the oven to 220° C degrees.
Coat the tofu in the cornstarch and place each piece of tofu onto a sheet pan lined with parchment paper.
Brush each tofu rib with the olive oil. Making sure there are no dry spots of cornstarch left.
Bake for 15 minutes, flip and bake for about 15 more minutes or until crispy on the outside and firm inside.
Into the pot, place the malt vinegar, balsamic vinegar, sugar, agave syrup and all the spices in a saucepan.
Stir well and cook for 2 minutes when the mixture starts to bubble.
Add the tomato paste, water and smoked sea salt, lower the heat and simmer for 15-20 minutes.
Dissolve the corn starch in 1 tablespoon of water, then add it to the sauce.
Blend the BBQ sauce until smooth. Return it on the stove and reduce for 3-5 extra minutes. Turn off the heat and set aside.
Place the warm tofu in the BBQ sauce and cook for 2 to 3 minutes.
Serve the tofu ribs glazed with the sauce.
