Crispy Tofu with Sriracha Glaze {Vegan}
Tofu is such an acquired texture. Taste wise, I feel as though it just takes on whatever it is drowned in or what you are eating it with. I've always been in awe of this one specific tofu I use to have at the Wholefoods hot bar. It was crispy on the outside, not tempura, but a perfect crunch. I never could understand how they were able to do this. I did some online searching and I finally found the key: cornstarch.
When I think of cornstarch, I think of making thickened gravies with a slurry--but never Tofu? I've tried it about 4 times now and I'm absolutely in love. Honestly, I don't know if I could ever eat tofu any other way again.
Tofu is such a great way to pack in protein when trying to go plant-based (something we all should try to do). Meatless Monday's are a real thing folks, but also we should try for Meatless Mondays, Wednesdays, and Fridays-- I mean, it is 2020! We know what's good for us, but why don't we do it? No one is saying 'meat' is bad. I love me some chicken breast or pot roast like the rest of us, but eating more veggies and plant-based proteins is my preferred choice 8/10 times. I reserve my read meat intake for special occasions or if I go out to eat (although, those Impossible burgers have been hard to resist.)
Okay back to the tofu, it's so easy to eat plant-based when the food tastes GOOD, wait until you actually try this you'll be craving tofu. After frying, I coated in my Sriracha Glaze (see recipe here) before making some wild rice and edamame.
Recipe:
{For the tofu}
14 oz. Tofu, extra-firm
1/4 c. Cornstarch
1/3 c. Olive Oil (for frying)
1 tbs. Black sesame seeds (topping)
{For the rice}
1/2 c. Wild Rice
3/4 c. Water
1/2 c. Shelled edamame
1 tsp. Sea Salt
1 tbs. Sesame Oil
Yields 4 servings
Directions: Prep the tofu, should plan to do this about 30 minutes before you want to cook. Cut the tofu into 1" slices (~8 blocks).
Then place a dishtowel under neath the blocks, cover the top and place a cookie sheet on top. I added a can of beans on top of the cookie sheet as well. What you're doing here is "draining" the tofu, because it's been sitting in water in the carton. The cookie sheet is flat so it covers all the blocks, the canned beans add "weight".
After about 20 minutes, your dish towel will be wet as the water escapes the tofu. Then cut into 1" cubes.
Sprinkle the top of the tofu cubes with corn starch. Pour into a mixing bowl and cover the tofu cubes with cornstarch. Dust off any excess cornstarch before frying.
In a cast iron or large skillet, heat up the olive oil used for frying. Try to not overcrowd the pan to allow for adequate frying and heat to evenly spread through. Fry the tofu on both sides until golden brown.
I then took them off the pan and onto a paper-towel lined plate to drain off any excess oil. Tofu doesn't really need to "cook" you can eat it raw so when frying you're looking for a golden brown on the top and bottom but you don't have to overcook or check any internal temps. Easiest protein ever, am I right?
After frying, I tossed the Tofu in the Sriracha Glaze and sprinkled the tops with black sesame seeds.
For the rice, I measured out the rice and quickly rinsed under water. You can rinse directly in the saucepan you will cook in. Then I added the water and bring to the boil. When boiling, reduce the heat to simmer. Let it simmer until the water is all gone (absorbed into the rice). Then take the pot off of the stove, add in the sesame oil, salt, and frozen edamame. I placed the lid on top to allow the frozen edamame to "thaw" out in the rice before serving.
