Crispy Tofu with Garlic Sauce

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a similar texture with added nutrients, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often cheaper.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is a budget-friendly alternative.

Drain the tofu and pat it dry with paper towels.

Cut the tofu into 1 inch cubes.

Place the tofu cubes in a pan.

Chop the garlic.

Mince three Thai chilies, chop cilantro and green onion.

In a small bowl, whisk 1 tbsp of corn starch with 3 tbsp of water to make a starch slurry.

Add about 3/4 cup of oil to a pan to cover the tofu almost entirely.

Pan fry the tofu until crispy, turning over the tofu pieces from time to time.

Move the fried tofu to a kitchen paper to remove extra oil.

Heat about 3 tablespoons of vegetable oil in a pan.

Fry the garlic until aromatic.

Add five spice powder, cumin powder, and chili flakes, frying over a small fire until aromatic.

Add around 1/2 cup of water to the pan.

Season with salt, sugar, light soy sauce, and oyster sauce, then simmer for a while.

Restir the starch slurry, then slowly add it to the sauce, stirring constantly until the sauce thickens.

Add the chili pepper, chopped scallion, and coriander to the sauce.

Remove from heat and apply the sauce over the crispy tofu.

Mix the tofu with the sauce, noting that the tofu will return moisture quickly.

Serve the tofu as a side dish or snack, recommending to half coat the crispy tofu with sauce and leave the other half plain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens