If you like your food flavourful and spicy 🔥 then you have to try this recipe I created for the @mamantsama using their classic chilli sauce ⤵️
Their products are all naturally vegan, and having tried each of the sauces, I can say they're packed with freshness and flavour, as well as that scotch bonnet heat.
1 pack extra firm tofu, pressed for at least an hour
1 tbsp light soy sauce
1 tbsp dark soy sauce
Fresh cracked black pepper
100g light brown sugar
60g @mamanstama classic chilli sauce - use less if you don't like it too spicy as it is HOT 🔥
30g vegan butter
1 tsp vegan Henderson's relish
tsp garlic powder
1 tbsp apple cider vinegar
Preheat oven to 180°c (fan oven 170°c). Spray a large baking dish with cooking spray.
Cut tofu into 1-inch cubes. In a large bowl, toss tofu with both types of soy sauce and some black pepper and set aside to marinate.
Add your @mamanstama chilli sauce, brown sugar, and the butter to a saucepan on the hob over a medium heat. Stir regularly until the butter is melted, the sugar dissolves and the sauce is nice and smooth.
Remove from heat and add Henderson's relish, garlic powder, apple cider vinegar, and a little salt. Set aside.
Place the cornflour in a medium bowl and toss each tofu cube gently in it til coated. Place on a clean plate to the side and repeat until all tofu is coated.
Heat a large frying pan/wok over medium-high heat and add a glug of oil. Once oil is hot, add tofu pieces, cook for 4-5 mins, flipping frequently, until starting to turn golden and crisp up. Remove from pan and place in prepared baking dish.
Stir the @mamantsama chilli sauce mixture again, then pour over the tofu in the baking dish. Place dish in the oven and bake for 10 minutes, then stir tofu well and bake for another 10 minutes. Serve immediately, tossed with sliced spring onions and fresh coriander.