Tofu, you say? Not a huge fan! Neither am I. But what if I promise it’s gonna be crispy, crunchy and ‘peanut’y all at the same time?
Hellooooo! As you know, I’m turning into this protein addict. I experiment a lot these days with meat, eggs, lentils, seeds. Tofu is a soya product and a great source of protein for all you vegetarians out there. It’s an excellent source of micro-nutrients as well.
I love tofu in Asian gravies, stir fry, salads, steamed with a delicate sauce or even in a simple fried rice. Throw this Crispy Asian Tofu into a salad or stir fry or like I have, a warm bowl of minimally seasoned whole wheat noodles.
This healthy eating craze is not limited to weight loss. I love eating anything that leaves me feeling good! I’ve got to feel light and happy at the end of the day and wholesome food plays a huge role in doing so 🙂
This recipe is very simple and versatile. You can tweak it to your liking. If I haven’t managed to convince you yet, you can totally substitute tofu for the protein of your choice.
This was heavenly!
Baked to perfection and those slightly charred edges were the highlight for me.
I’ve enjoyed making this. I hope you do too 🙂
Until next time! Have a wonderful week!
|Crispy Asian Tofu|| |
- Firm tofu 1 block (500 g)
- Soy sauce 1 tbsp.
- Sambal/ Chili paste 1 tbsp.
- Peanut butter 1 tbsp.
- Crushed garlic 1 tbsp.
- Brown rice flour 2 tbsp. You can alternatively use white rice flour/ refined flour
- Wipe the tofu dry with paper napkins and cut into uniform cubes.
- In a separate bowl, whisk soy sauce, sambal, peanut butter and crushed garlic to form a smooth marinade.
- Marinate the tofu for anywhere between 1-5 hours. I left mine refrigerated overnight.
- Preheat the oven to 180C and line a baking tray with parchment paper.
- Spread the tofu on the lined tray and dust it with brown rice flour.
- Bake for 10-15 minutes or until deep brown and crispy.
- Cool for 30 second and serve as you like