Tofu is a good source of protein, contains nine amino acids, valuable plant source of iron, calcium, and minerals.
豆腐
2 (14-ounce/420 g) packages organic extra firm tofu
1 Tbs. (15 ml) each: rice wine vinegar, soy sauce (gluten-free liquid aminos), and sesame oil
2 tsp. (10 ml) Sriracha sauce
1/2 tsp. (2,5 g) garlic powder
2 Tbs. (18 g) cornstarch
1/4 cup (60 ml) olive oil
1. Press as much water as you can out of the tofu using paper towels.
(a) or microwave for 30 seconds
2. Cut the tofu into 1-inch (2,5 cm) cubes and place them in a medium bowl.
3. Whisk together the vinegar, soy sauce/liquid aminos, sesame oil, Sriracha sauce, and garlic powder.
4. Add to the tofu and gently toss to coat.
5. Let it marinate for 30 minutes or longer if possible, stir a couple of times.
6. Drain the marinade from the tofu.
7. Add the cornstarch and gently stir to coat.
8. Preheat a skillet or wok over medium-high heat.
9. Add the oil and fry for 5 minutes per side or until golden brown and crispy.
10. Drain the tofu on paper towels.
Serve with or add to some of our Asian dishes.
