Spicy Garlic Tofu
• Dry tofu well before coating for best crisp texture. • Sauce thickens quickly, so watch closely during simmering. • Best served immediately for crisp texture, but still good reheated. Health Benefits: Pair with a whole grain and vegetables for a balanced meal. The tofu provides plant-based protein, while the sauce adds flavor depth through sweet, salty, spicy, and acidic components that increase meal satisfaction.
1 steps, about 33 minutes
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01Press tofu to remove excess moisture, then cut into bite-sized cubes. 2. Toss tofu with cornstarch, salt, and black pepper until evenly coated. 3. Heat 1 tbsp oil in a skillet over medium-high heat. Pan-fry tofu for 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside. 4. In a small bowl, mix maple syrup, gochujang, soy sauce, and rice vinegar. 5. In the same pan, heat 2 tbsp oil. Add garlic, shallot, chilies, and green onions. Sauté for 2–3 minutes until fragrant. 6. Pour in sauce mixture and simmer for 2–3 minutes until slightly thickened. 7. Add tofu back into the pan and toss to coat evenly. 8. Cook 1–2 more minutes until sauce clings to tofu. 9. Garnish with sesame seeds and extra green onions. Serve hot.
• Dry tofu well before coating for best crisp texture. • Sauce thickens quickly, so watch closely during simmering. • Best served immediately for crisp texture, but still good reheated. Health Benefits: Pair with a whole grain and vegetables for a balanced meal. The tofu provides plant-based protein, while the sauce adds flavor depth through sweet, salty, spicy, and acidic components that increase meal satisfaction.
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