Sticky tofu is great with brown rice, and vegetables. Hot sauce is welcomed by some.
1/2 cup white vinegar
1/4 cup balsamic vinegar
1/4 cup lime juice
1/4 cup salt-free ketchup (Hunts or Heintz)
1/2 honey and or syrup (I mixed them)
1 heaped tablespoon minced garlic
1 tablespoon minced ginger or ginger paste
2 punnets of extra firm tofu
Stir all ingredients, except the tofu, together.
Chop tofu into squares and marinate in the mix for 10 minutes or more.
1/8 cup olive oil
Put the oil into a large non-stick pan.
Arrange the tofu in the pan, pouring the liquid over it. Use all the liquid.
Cook on a lowish simmer until liquid is very thick and begins to catch, so each piece of tofu looks slightly burnt on the bottom.
Serve with rice, vegetables and hot sauce (if you like hot sauce).
5 hot jalapenos (aka hotties – small very hot red or yellow peppers or capsicums)
1 mug of white vinegar
1/2 cup of lime juice
1/2 cup sugar
1 medium onion
very large tablespoon of finely chopped garlic
large tablespoon of ginger paste or chopped ginger
10 sweet dried apricots
- Wear gloves and be careful about breathing the fumes of the peppers.
- Take the tops and tails off the jalapeno peppers – keep the connective tissue and seeds
- Put the vinegar, lime juice, carrots, onion and jalapenos in a blender and blend as smooth as possible.
- Start cooking them, adding the sugar, garlic and ginger
- Cut the apricots into very small pieces but do not blend them – add them to the cooking mixture to create texture.
- Cook for about 30 minutes, then cook and keep in a glass jar. (This will eat through a plastic one)
I call this “The Hot.” It can be the basis for other sauces – e.g. one can add blended peanuts to make a peanut sauce.
Depending on how many peppers one uses, it can be frightful or can be used as a table sauce.
My son eats it neat.