About the Recipe
This recipe is a way to impress people who think tofu is boring. It tastes delicious and can easily be made in batches. We typically make 4 blocks’ worth at once since it keeps in the fridge for over a week but the recipe can be adjusted up or down in proportion.
The tofu to use is not super firm, like Tofoo; nor should it be silken. The Cauldron or supermarket own “firm” brand is best.
Ingredients
4 blocks of firm-ish tofu
4 tbsp dark soy sauce
1 tbsp smoked paprika
1 tbsp rapeseed oil
4-5 cloves of garlic
2 tsp Dijon mustard
2 tbsp sugar
Salt
100ml water
Preparation
Remove the tofu from its packaging and pat it dry on a clean tea towel.
Score diagonal cuts each way across the top of each one going about 1/3 to ½ the way down. Place the tofu in an oven proof dish.
Mix the soy sauce with the paprika. Pour over the tofu and ensure it is full coated in the sauce.
Place in the oven at 180C for 40 mins.
In a frying pan, heat up the oil and add the salt. Chop the garlic into small slices and fry on a medium heat for 5 mins until it’s brown.
Add the mustard, sugar and water. Turn up the heat and caramelise the sauce.
Once the tofu is cooked, remove it from the oven. Pour the garlic sauce over it and put it back in the oven for 10 mins.