Pat dry tofu before you cube to remove excess water and coat them lightly with corn meal. Add pinch of salt and generous helpings of freshly cracked black and white pepper. Heat oil in a non stick frying pan over medium to high heat, and gently shallow fry them until golden. This should take around 5 mins. Remove cooked tofu cubes and set aside.
Using the same pan, heat a bit more oil and gently sauté the chopped onion, garlic, lemongrass and chilli until onions are softened. Add half the amount of chillies at the beginning to introduce some chilli flavour into the oil and add the other half at the end of the cooking process to keep the freshness. Once onions are softened, add tofu, shoyu, Truvia and chilli powder along with water. Bring to boil and simmer on low heat until tofu has soaked up all the juices. This simmering process allows tofu to take on the flavors of the sauce.
Stir in the agave and drizzle sesame oil and seeds. Sprinkle finely chopped spring onions and dig in.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 34 (57%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 421.5mg||15 %|
|Potassium 80.1mg||2 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.9g|
|Protein 1.1g||2 %|
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Calories per serving: 60
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