Crispy Tofu Bowl with Sweet & Sour Glaze
by Christina Valagao
Tofu seems to be a love or hate protein. Personally, I love it as a high protein meatless option that is absolutely delicious – provided it’s done properly! This is a fantastic weeknight meal that can be prepped in 30 minutes or less. Get creative with the toppings and build something the whole family will love.
Glaze Ingredients:
- ½ cup apricot jam
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp mirin
- 1 tsp Spice 2.0 chili condiment
Tofu Ingredients:
- 1 x 14oz firm tofu block, sliced and pressed
- 1/3 cup corn starch
- 1 ½ tbsp garlic powder
- 1 tsp chili flakes
- 1 tsp salt
- Grapeseed oil, to fry
Bowl Ingredients:
- 1 cup jasmine rice, cooked
- Shredded cabbage
- Roasted carrots
- Charred broccolini
- Green onion, sliced
- Sesame seeds
Method:
1. Using the TofuBud Tofu Press, press the tofu for 15-20 minutes, or until the excess water has drained.
2. Meanwhile, get started on the glaze. Whisk the apricot jam, rice wine vinegar, soy sauce, onion powder, mirin, and Spice 2.0 in a small bowl until smooth. If the sauce is too thick for your liking, add water to thin it out as necessary.
3. Discard the water from the pressed tofu, and cut in half lengthwise, then into bite-sized triangles. Combine garlic powder, salt, and chili flakes in a bowl and sprinkle the seasoning on both sides of the triangles. Next, coat the seasoned tofu with corn starch so it’s fully covered.
4. Heat a nonstick pan with grapeseed oil to medium-high, adding enough oil to coat the bottom of the pan. Once the oil begins to shimmer, add the tofu to the pan in a single layer and fry until golden brown and crisp on both sides.
5. To serve, fill bowls with a base of jasmine rice, top with your veggies of choice, crispy tofu, and drizzle the sweet and salty sauce on top. Garnish with green onions and sesame seeds.
- Serves 2-4 as a main course.
2. Meanwhile, get started on the glaze. Whisk the apricot jam, rice wine vinegar, soy sauce, onion powder, mirin, and Spice 2.0 in a small bowl until smooth. If the sauce is too thick for your liking, add water to thin it out as necessary.
3. Discard the water from the pressed tofu, and cut in half lengthwise, then into bite-sized triangles. Combine garlic powder, salt, and chili flakes in a bowl and sprinkle the seasoning on both sides of the triangles. Next, coat the seasoned tofu with corn starch so it’s fully covered.
4. Heat a nonstick pan with grapeseed oil to medium-high, adding enough oil to coat the bottom of the pan. Once the oil begins to shimmer, add the tofu to the pan in a single layer and fry until golden brown and crisp on both sides.
5. To serve, fill bowls with a base of jasmine rice, top with your veggies of choice, crispy tofu, and drizzle the sweet and salty sauce on top. Garnish with green onions and sesame seeds.
- Serves 2-4 as a main course.
Copyright (c) Christina Valagao 05/2022
