Pan-Fried Tofu with a Spicy Pecan Butter Marinade

This dish is so simple, requires minimal effort, and is a true crowd-pleaser. Lightly crisp on the outside with a slight bounce in the middle, the spicy marinade made with pecan butter adds a bold, smoky flavour to the dish.

Preparation + cooking time: 3.5 hours

Ingredients (serves 2)

• 600g firm tofu (sliced into thick chunks)

• 3 heaped tsp pecan butter (including the natural oils of the butter)
• 2 tsp light soy
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp minced garlic
• 1 heaped tsp dou ban jiang (chilli bean sauce) or chilli sauce of choice
• 2 tbsp warm water
• 2 tbsp sunflower/ vegetable for cooking
• Sprinkle chopped Thai Basil to top

Method

1. Combine all the marinade ingredients together. Place the tofu in a Tupperware and pour the marinade over, put the lid on and give it a light shake to ensure it’s thoroughly coated. Leave in the fridge for around 2-3 hours
2. In a large frying pan add the oil and turn the heat to medium. When the oil is hot, layout the tofu and drizzle over with any remaining marinade in the box. Fry until it lightly browns and turn over to brown on the other side
3. Serve topped with a sprinkle of Thai basil