RECIPE: Firecracker Tofu

by Bonnie Benoiton

Serves: 2


  • 200g tofu – I used this one
  • 4-5 tbsp corn flour
  • 1 tbsp ginger paste
  • 1 tbsp apple cider vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 3 tbsp agave nectar (honey or maple syrup will also work well!)
  • 3 tbsp hot sauce (if you’re not a fan of spicy food, try sweet chilli sauce)
  • 1 tbsp coconut oil
  • 40g cashew nuts – I used these
  • Optional: spring onion & sesame seeds to garnish


  1. Press the tofu for a few hours and break into chunks
  2. Prepare the marinade by whisking together the ginger, apple cider vinegar, soy sauces, sesame oil, agave and hot sauce. Also mix 1 tbsp of corn flour with a little water, stir until smooth and add to the marinade
  3. Now coat the tofu in the remaining corn flour and set on a plate
  4. In a large pan, heat the coconut oil on a medium and add the tofu once fully heated
  5. Fry for 6-8 minutes until brown on all sides
  6. Pour over the marinade and stir for a few more minutes, making sure all the tofu is coated then add in the cashews
  7. Sprinkle over any additional garnishes and serve with rice and veggies!

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