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
Instructions:
- Using the TofuBud Tofu Press, press the tofu for 15-20 minutes, or until the excess water has drained.
- 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.
- 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.
- 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.
- 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
Copyright © Christina Valagao 05/2022
