- We use extra-firm tofu that doesn’t require pressing. Depending on the tofu you use, you might need to press it first between kitchen paper and underneath a heavy object.
- It’s importantly you don’t heat the sauce too quickly. Get it on a low heat and stir regularly until it thickens – this will give the flavours time to mingle and you’ll be left with a well better balanced sauce.
- We usually serve this with a simple Asian-inspired coleslaw. Simply finely slice red cabbage, white cabbage and carrots, then soak them in a tbsp of apple cider vinegar, a pinch of salt and a drizzle of sesame oil.
- You don’t need a blender to create the marinade, but we prefer using one so the marinade is super smooth.
![Sticky Black Tofu Vegan Recipe](https://www.wearesovegan.com/wp-content/uploads/2020/03/veganstickyblacktofurecipe-h2.jpg)
![Sticky Black Tofu Vegan Recipe](https://www.wearesovegan.com/wp-content/uploads/2020/03/veganstickyblacktofurecipe-h3.jpg)
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