Sticky Tofu

Serves: 2

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  • 1 Tbsp Sesame Oil
  • 1 Tbsp reduced salt soy sauce
  • ½ cup mirin
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 2 Tbsp cold water (whisked through 2 tsp cornstarch/flour)

Tofu / Vegetables

  • 1 packet of Slendier Angel Hair
  • 1 tsp olive oil
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 block firm tofu (sliced into triangles)
  • 2-3 small shallots (quartered)
  • 8 large mushrooms (thinly sliced)
  • 1 bunch Bok Choy (thinly sliced)
  • 2 cups broccoli heads (roughly chopped)
  • ¼ cup raw cashews
  • Sesame seeds to serve


  1. Prepare Slendier Angel Hair as per instructions on the back of the packet, set aside
  2. Combine all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside
  3. In a cast iron pan heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute. Place into a small bowl and set aside
  4. In the same fry pan return to heat, add olive oil and place tofu triangles in pan. Allow tofu to brown on one side then flip and allow the other side to brown. Transfer to plate
  5. Add shallots to the pan on the heat, allow to soften slightly, add mushrooms and 1 tsp water to simmer off the steam. Toss in broccoli heads, Bok Choy and cashews.
  6. After 1 min or until broccoli is bright green, transfer pan contents to another plate.
  7. Return tofu to pan. Whisk together the sauce and pour it over the tofu. Stir gently to combine. Stir water and corn starch together in a small bowl until combines then pour into the pan. Stir and allow to slightly thicken. Remove immediately from heat.
  8. Placed Slendier into a bowl, add vegetables and all other components to the bowl.
  9. Place tofu triangles over everything using a spatula to scrape any leftover sauce out of the pan. Sprinkle with sesame seeds and serve immediately.

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