This Is The Most Delicious I've Ever Eaten! Crispy Tofu Recipe You'll Make On Repeat

bean curd

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a healthier protein alternative, while seitan is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a common, cheaper alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is more budget-friendly.

Prepare 200g of butternut squash and set aside.

Add 1 tsp of salt to the butternut squash.

Measure 250g of firm tofu and press to remove excess moisture.

In a mixing bowl, combine 1 tbsp of nutritional yeast, 1 tsp of smoked paprika, 1/2 tsp of cumin, 2 tbsp of white wine, 2 tbsp of soya sauce, 1 tbsp of olive oil, and 1 tbsp of chipotle.

Mix well to create a marinade for the tofu.

Cut the tofu into thick slices or cubes and marinate it in the mixture for at least 30 minutes.

In another bowl, combine 1/3 cup of soya milk and 1 tbsp of apple vinegar to create a buttermilk substitute.

In a separate bowl, mix 2 tbsp of chickpea flour, 2 tbsp of potato starch, 1/2 tsp of cayenne pepper, 1 tsp of baking powder, and salt and black pepper to taste.

Dip each piece of marinated tofu into the soya milk mixture, then coat it in the chickpea flour and potato starch mixture, pressing to adhere.

Heat olive oil in a skillet over low heat.

Fry the coated tofu in the skillet for about 5 minutes on each side until golden brown.

Serve the crispy tofu with the cooked butternut squash and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens