3 Levels of Tofu
Directions
- 1Pat dry 400g of tofu and tear it into bite-sized pieces.
- 2Toss the tofu with 2 tbsp of corn starch and 1 tsp of salt.
- 3Fry the tofu in oil until crispy and golden brown.
- 4Make a glaze by mixing 4 tbsp of agave or maple syrup, the juice of 1 small lemon, 1 tsp each of paprika, ground coriander, and cumin, 1/2 tsp each of chili powder and garlic powder, salt to taste, and 1-2 tbsp of water.
- 5Pour the glaze over the crispy tofu and stir to coat.
- 6Cut 400g of tofu in half and score it sideways.
- 7Make a soy glaze with 2 tbsp each of soy sauce, agave, vinegar, and hoisin sauce, and 1 tbsp of sesame oil and 1 tsp of garlic powder.
- 8Add the soy glaze to the scored tofu.
- 9Bake the tofu at 200C/400F for 20 minutes, then add the remaining glaze and bake for another 5-10 minutes until caramelized.
- 10Crumble 200g of tofu in a bowl.
- 11Add 1 small grated onion, 2 grated garlic cloves, a big handful of chopped parsley and mint, 3 tbsp of tomato sauce, 6 tbsp of flour, salt, pepper, and 1/2 tbsp of red wine vinegar to the crumbled tofu.
- 12Mix well and shape into small patties or balls.
- 13Fry the patties or balls in oil until golden brown.
Ingredients
- 400 g tofu
- 2 tbsp corn starch
- 1 tsp salt
- 4 tbsp agave or maple syrup
- 1 small lemon juice
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 1 tbsp water
- 400 g tofu
- 2 tbsp soy sauce
- 2 tbsp agave
- 2 tbsp vinegar
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 200 g tofu
- 1 small onion
- 2 cloves garlic
- 1 big handful parsley
- 1 big handful mint
- 3 tbsp tomato sauce
- 6 tbsp flour
- 1 salt and pepper
- 0.5 tbsp red wine vinegar
Equipment
bowlspoonknifefrying panovenbaking sheetchoppsticks
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