Sweet & Spicy Tofu

We are almost into December and YAH! YAH! Christmas!! Yeah I am a child haha. Ok, moving on to something else I love… this crispy sweet & spicy tofu bowl with coconut peanut noodles, and a really delicious salad that I drizzled miso tahini sauce on.

The tofu is crispy outside and meltingly tender inside, and OMG the sauce is yummilicious!! The noodles are a mix of brown rice and spiralized sweet potato, and I made a coconut almond butter sauce for it. You can see the recipe on this post. I have a rough outline of the miso tahini sauce below. I keep forgetting to write it down, but you can adjust it to your personal taste. I use it as a sauce for rice noodles and also love dipping raw vegetables and baked fries in it too. If you aren’t a fan of cilantro though, you can always use fresh parsley or omit it. The taste will be different, and I’ve never made it with those adjustments.


    Miso Tahini Sauce
    1/4 to 1/3 cup tahini
    2 to 3 tablespoons white miso
    3 to 4 tablespoons or more water
    1 tablespoon rice vinegar
    1/2 to 1 tablespoon lime juice
    1/2 to 1 teaspoon oil
    1/4 to 1/2 teaspoon tamari
    1/2 cup cilantro, chopped
    1/2 garlic clove, minced
    1 tablespoon chopped chives, optional
  • 1) Mix all ingredients in a high speed blender, adding more water as necessary, until the sauce reaches desired consistency. Taste and adjust seasoning.
  • 2) Store in fridge and add additional water if it thickens too much.


  • Crispy Sweet & Spicy Tofu

    Print Recipe
    Serves: 4

    Ingredients

    • extra firm tofu drained and cubed
    • 1/4 - 1/3 cup corn or tapioca starch
    • 2 - 3 tablespoons coconut aminos
    • 1 - 2 tablespoons pure maple syrup
    • fresh minced ginger, to taste
    • 1 garlic clove, minced
    • 1/8 - 1/4 teaspoon Sambal Oelek
    • finely chopped scallions

    Instructions

    1

    Place cornstarch in a bag. Add a couple tofu cubes at a time and shake gently to coat; place on a paper towel lined plate.

    2

    Add enough oil to cover the bottom of a large skillet and set heat to medium.

    3

    Fry tofu in two batches (don't crowd the pan), gently stirring to cook all sides to a golden brown. Remove to a plate and drain the pan.

    4

    Lower heat to low and add the rest of the ingredients, stirring until sauce is heated. Return the tofu to the pan and gently stir to coat

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