Prep Time
10 minsCook Time
35 minsServings
4Ingredients
For the sauce
- Zest of one Florida Grapefruit
- 200ml Florida Grapefruit juice (about 2 average Florida Grapefruit)
- Thumb sized piece of fresh ginger, minced
- 3 garlic cloves, minced
- 50g light brown sugar
- 1 tbsp sesame oil
- 30ml soy sauce
- 30ml tamari
- 2 tbsp white vinegar
- 1 tbsp cornflour
- 2 tbsp water
For the tofu
- 400g block of firm tofu
- 1 tbsp sesame oil
- 1 tbsp tamari
- 2 tbsp cornflour
Instruction
- Pre heat your oven to 200C and line a tray with greaseproof paper.
- Either cube or tear your tofu into a medium bowl. Tearing gives it more of a chicken type texture and shape. Add the sesame oil, tamari and stir to coat. Then add the cornflour, mixing until everything is evenly coated and spread out on the baking tray. Bake for 30 minutes, turning half way.
- Now begin prepping your sauce. Juice and zest your Florida Grapefruit and put to one side.
- Heat the sesame oil in a pan and add the garlic and ginger, sautéing for 1 minute. Add the grapefruit juice, zest, soy sauce, tamari, brown sugar and vinegar, stirring briefly. Simmer for 5 minutes, then mix the cornflour with the water and add to the pan, stirring until well combined and starting to thicken. Leave to simmer for 5 minutes before adding the cooked tofu, stirring to ensure the tofu is fully coated.
- Serve with rice or noodles; and green vegetables, such as charred pak choi, broccoli or green beans.
- Add sesame seeds and fresh coriander to top.
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