Directions
- 1First, let's chat flavour. Most methods focus on coating the outside with flavour, but one trick I learned that has helped me get more flavour on the inside has been giving the tofu a quick boil with something salty. In this case, I used a bouillon cube.
- 2Add the drained tofu into a bowl. Add the bouillon cube, tamari, rice vinegar, ground coriander, white pepper, light brown sugar and mix well.
- 3Tear the tofu instead of cutting it into cubes.
- 4Coat the tofu in potato starch. Add a little sugar and enough oil to really get those nice crispy edges.
- 5For the Smoky Maple Dijon Dipping Sauce: Add yogurt, Dijon mustard, grated garlic, lemon juice and zest, maple syrup, hot sauce, smoked paprika and kosher salt to a jar.
- 6Blend all ingredients together using an immersion blender.
- 7Bake the tofu until crispy.
Ingredients
- 1 16oz block super firm tofu or extra firm tofu
- 1 vegan bouillon cube
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 0.5 tsp ground coriander
- 0.25 tsp white pepper
- 2 tsp light brown sugar
- 2 tbsp potato starch or cornstarch
- 2 tbsp avocado oil
- 0 flaky salt
- 0.75 cup plain unsweetened yogurt
- 1 tbsp Dijon mustard
- 1 clove garlic
- 0.5 lemon juice and zest
- 1 tbsp maple syrup
- 1 tbsp hot sauce
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
Equipment
paper towelcutting boardknifeglass jarsievemixing bowlbaking sheetparchment papergraterlemon juicerimmersion blender
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