2tablespoonstamari(or soy sauce if not gluten-free)
Pinchcayenne chilli pepper, to taste
1tablespoonagave syrup(or sub any other sweetener)
2tablespoonssherry or Chinese wine(ensure vegan-friendly/gluten-free if necessary)
Instructions
Pat tofu dry with a paper towel, before cutting into very thin rectangular-shaped slices
In a large bowl, mix together the ingredients for the marinade
Place the tofu in this bowl, making sure that every piece is covered in equal amounts of sauce. You can either cook it immediately at this stage, or cover it and leave in the fridge to marinate for up to 12 hours
Heat the oil in a large frying pan and add tofu once hot
Fry the tofu for about 5 minutes on each side, or until crispy and golden brown on both sides
Once the tofu is done, transfer it to a bowl or plate for the time being
Now cook the garlic and leeks in this same frying pan until soft and slightly caramelised (add a little more oil if necessary)
Once these are done, you can either put the tofu back in the frying pan with them just to warm it up again, or just mix everything together in the bowl/plate and you’re ready to eat
Best served with a steaming hot bowl of brown/white rice!
Leftovers keep well covered in the fridge for up to a couple of days. Just reheat in a frying pan