Crispy Tofu Bites

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers can be a budget-friendly alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Drain the tofu on a wire rack for about an hour to reduce water content.

Cut the tofu into nine cubes and sprinkle all sides with salt.

Chop the green part of the scallion into segments for garnish.

Grate the ginger into a frying pan and squeeze out the juice, discarding the pulp.

Grate in the garlic, then add mirin, soy sauce, and black pepper to the frying pan.

Bring the mixture to a boil and let it thicken slightly for about a minute.

Transfer the glaze to a bowl and set it aside.

Use paper towels to soak up excess liquid from the tofu cubes.

Preheat about two inches of vegetable oil in a pot to 180 degrees Celsius (360 degrees Fahrenheit).

Carefully lower the tofu cubes into the hot oil and fry undisturbed for about 5 minutes.

Flip the tofu cubes over gently and fry for another 5 minutes until golden brown.

Transfer the fried tofu to the glaze while still hot and toss to coat.

Sprinkle sesame seeds on top and toss again.

Plate the crispy tofu bites and garnish with additional sesame seeds, black pepper, and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens