Crispy tofu With Peanut Butter Sauce
I can understand people who don’t like tofu. Serving it plane as it is will give you a very sad, very blend, very un-tasty end result. But if you give it some love and effort you can lift it into something crispy and flavourful.
This recipe matches perfectly with roasted veggies & brown rice, a noodle soup (see picture above) or as a appetizer with peanut butter sauce.
Ingredients :
Block of tofu
Corn starch
Pepper & salt
Soy sauce
Peanut butter sauce:
Peanut butter (no added sugars)
Pinch of cayenne pepper
1 tablespoon of honey
1 lime (+ zeste)
1 tablespoon of toasted sesame oil
1 small garlic glove (minced)
Spring onions
Directions:
1. Unpack the tofu and squeeze out as much moisture as possible. Tofu that is too watery never gets crispy. Slice them into thick stripes. Use a tea- or paper towl and ‘dip’ the extra moist out.
2. Toss each piece in corn starch (fully coated!). This will make it crispy.
3. Season with salt and a good amount of pepper.
4. Heat a good layer of sunflower oil in a skillet. Wait until the oil is hot. Arrange the tofu in the skillet (carefully you don’t burn yourself). Make sure there is enough space in between the tofu, so it can get crispy. After a few minutes flip the tofu (it needs to be a bit brown). And bake the other side for a few minutes until brown and crispy.
5. At the end, you add the soy sauce to the pan. Be careful because it will sizzle. Lower the heat and let the soy sauce thicken & caramelise (1-2 min).
6. If you want, you can add chili flakes for extra punch.
7. You can serve it with a peanut butter sauce as a ‘starter’. Or make a peanut miso stock sauce, cook some veggies & seaweed and serve it with noodels.
8. Peanut butter sauce: Skoop 3 big tablespoons of peanut butter in a cup and add -/+3 spoons of water. Put in the microwave for 30 seconds and stir till combined. Add salt, pepper, sesam oil, grated garlic, honey, zeste & juice of halve a lime and a pinch of cayenne pepper.
9. Serve with spring onions.
Nina Beckers
