CRISPY CRUSTED TOFU

用料  

CRISPY CRUSTED TOfu的做法  

1. coconut crusted tofu:
   Tofu Marinade
   
   extra firm tofu (400g // frozen, defrosted and cubed into 3/4 inch pieces)
   3 tbsp soy sauce (45g)
   2 tbsp coconut sugar (24g)
   1/2 tbsp ginger, grated
   
   
   Batter
   
   1/2 cup non-dairy milk (120ml)
   2 tsp lime juice (8ml)
   3 tbsp gluten free flour (23g)
   1/2 tsp garlic powder (optional)
   1/2 tsp salt
   
   
   Coating
   
   1/2 cup panko breadcrumbs (45g // gluten free option)
   1/2 cup shredded coconut (50g)

2. Baked Version
   
   Pre-heat oven to 400 F.
   In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes.
   
   In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds.
   
   Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown.
   
   
   Air Fryer Version
   Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown.

3. Kung Pao Tofu
   
   Tofu Marinade:
   
   1 block extra firm tofu (400g)
   2 tbsp soy sauce (30g)
   1 tbsp maple syrup (20g)
   4 tbsp corn starch (32g)
   pinch of salt
   
   
   Sauce
   
   1.5 tbsp dark soy sauce (22g)
   1 tbsp light soy sauce (15g)
   3 tbsp Chinese vinegar (45g // or 1.5 tbsp rice vine vinegar for gluten free)
   2 tbsp maples syrup (40g // or sugar)
   1 tsp sesame oil (5g)
   2 tbsp water
   2 tsp corn starch (7g)
   
   
   Additional Ingredients
   
   2 garlic cloves, minced (7g)
   1/2 tbsp ginger, minced (10g)
   1/4 tsp sichuan peppercorn powder
   1/2 tsp red pepper flakes (or 4 dried red chilies, cut into small pieces)
   1/2 red bell pepper (110g)
   1/2 green bell pepper (110g)
   4 green onions, cut into 3/4 inch pieces and green parts separated rom the white (46g)
   1/4 cup roasted peanut (30g)

4. Cut tofu into 1 inch pieces and place into the glass container and let it marinate for at least 15 mins. Coat tofu with corn starch.
   
   To air fry: air fry for 15 minutes at 400 F (shaping basket half way).
   
   To bake: Place coated tofu onto a silpat/parchment lined baking pan and bake for 20 minutes (flipping half way).

5. sticky lemon tofu (date sweetened)
   1 block of medium firm OR firm tofu (450g)
   2 tbsp cornstarch
   Optional: 1 tsp garlic powder
   
   Sticky Lemon Sauce:
   1/3 cup vegetable broth/water (80ml)
   1 cup dates (148g)
   1/3 c cup lemon juice (80ml)
   2 tsp lemon zest
   1.5 tbsp soy sauce
   4 tsp corn starch + 1 tbsp water
   ½ tsp salt and pepper (+ more to taste)
   
   Toppings: sesame seeds & green onion tops

6. Place tofu into a container along with corn starch and garlic powder Gently shake the container until the tofu is coated with the corn starch.
   
   air fryer at 400 for 12 minutes. Shake the basket and flip the tofu and air fry for another 12-15 minutes (or until crispy).  
   
   until the sauce sticky, add in the lemon zest.
   
   Once the tofu is nice and crispy, toss in the thickened sauce until all pieces are evenly coated.