Of added value, since sticky chicken is made using a marinade, I was able to make sticky tofu with it as well. You make it pretty much the same way. So vegetarians out there, get excited. The delicious, Asian-inspired recipe is as follows:
Ingredients (makes 3 servings):
- 1/3 Cup Rice Vinegar
- 1/4 Cup Soy Sauce
- 3 Tablespoons Honey
- 2 Tablespoons Sesame Oil
- 1 1/2 Tablespoons Chile Paste
- 2 Minced Garlic Cloves
- 1/2 Teaspoons Salt
- 1 Boneless Chicken Breast
- 1 Package Extra Firm Tofu (or 2 additional chicken breasts)
Whisk together the first seven ingredients to make the marinade.
Puncture chicken repeatedly with fork all over both sides. With the tofu, pat heavily to dry out the tofu. Cut block in half.
Place chicken/tofu in separate plastic bags and then add marinade to coat.
Place bags on plate on counter or in refrigerator and keep flipping over for at least 2 hours.
Preheat oven to 350 degrees. Remove chicken/tofu from bags and place in nonstick pans. Pour marinate in a sauce pan and heat on high until its reduced by half. Once reduced, brush onto the chicken/tofu.
Bake for 20-25 minutes or until the chicken is cooked through.
Looks yummy even to the vegetarian in me! In terms of planning out the whole meal, I recommend you serve this with the Spicy Maple Glazed Brussels Sprouts I posted a few weeks ago here :)