Tofu is made from the curdled milk of ground soybeans. It lacks flavor, but can be made tasty with seasonings and frying it in a pan. High in protein, it makes a great meat substitute.
Baked Tofu Ingredients:
- 1 block tofu, super firm
- 1 cup avocado oil, divided
- 1/4 cup gluten-free tamari sauce
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 cup corn starch
Directions:
- Drain the tofu block and use a tofu press* to remove excess moisture. Use a chef’s knife to cut the tofu into 1-inch cubes. Place in a 6 cup capacity shallow baking dish. Set aside.
- Place 1/2 cup of the avocado oil in a large bowl along with the remaining ingredients, except for the corn starch. Whisk until well combined. Pour evenly over the tofu and gently toss to coat. Let sit in the refrigerator for 20 minutes to marinate. Drain and discard the liquid.
- Place the cornstarch on a large plate, add the tofu pieces, and flip to coat each side. As you do this, the corn starch should become wet and sticky.
- Heat a large iron skillet or ceramic non-stick skillet on medium heat, then add the remaining 1/2 cup of avocado oil. When it starts to sizzle, add half of the coated tofu in a single layer and gently stir to coat. Fry 2 minutes or until browned, gently flip with a spatula, and fry 2 more minutes or until crispy. Transfer to a plate and repeat with the remaining tofu. Serve immediately, as part of a meal or in a garden salad.
Variations:
- For a slightly sweet taste, replace the soy sauce with 100% maple syrup.
- For extra flavor and texture, immediately after frying sprinkle with 1 tablespoon sesame seeds.
Yield:
Makes 4 servings.
* If you don’t have a tofu press you can instead press the tofu by wrapping the drained block, placing it on a flat plate with a lip to catch the liquid, and put a cast iron skillet on top of the wrapped tofu to press it down. Wait 30 minutes or until much of the liquid has drained out and the tofu has increased in firmness.
Recent Comments