No-chicken explosion

Ingredients

• 140 g tofu (firm)
• 1 tbsp vegetable oil
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sriracha
• 1 tsp coriander powder
• 1 tsp chili flakes
• 1 tbsp plain white flour
• 1 dl water
• 1 tbsp red pepper spice
• 1 x red onion
• 1 clove garlic
• 1 x red pepper
• 1 pinch salt
• 1 pinch black pepper
• 70 g rice
• 1 handful fresh coriander
• 1 tbsp plain white flour

Method

1. Turn on the oven on 200 °C over- and under heat.
2. Press as much water as you can from the Tofu with a kitchen towel for about 1 minute. Using your hand, shred the tofu into smaller chunks into a bowl. Mix inn the vegetable oil, then the flour.
3. Transfer the tofu mix on to a baking tray with baking paper. Bake in the oven for about 30 minutes. Turn the tofus around after about 15 minutes to ensure that both sides get crispy and good.
4. You will now make the marinade. Mix all the ingrediens in a bowl.
5. Lightly brown the red onions in a wok pan with some vegetable oil. Put in the garlic and the paprika. Wok for about 3 minutes on medium heat.
6. Transfer the marinade into the wok pan, and let it simmer till it thickens.
7. When the tofu is done, mix it into the wok pan. Make sure everything is covered in sauce and turn the heat up for about 2-3 minutes. Taste with salt and pepper.
8. Serve with rice and topp everything off with some coriander.