GENERAL TAO TOFU | RICARDO
|1/4 cup (60 ml) chicken or vegetable broth|
|1/4 cup (55 g) brown sugar|
|2 tbsp (30 ml) soy sauce|
|2 tbsp (30 ml) rice vinegar|
|2 tbsp (30 ml) ketchup|
|1 tsp cornstarch|
|1 tsp (5 ml) sambal oelek|
|1 lb (450 g) firm tofu, cubed and patted dry|
|2 tbsp cornstarch|
|1/4 cup (60 ml) canola oil|
|4 green onions, finely chopped|
|1 tsp finely chopped fresh ginger|
|2 garlic cloves, finely chopped|
Calories 298 calories
How to cook tofu?
Press: Press tofu for at least 15 minutes, using either a or by setting a heavy pan on top of it, letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.
What makes tofu chewy?
Baking tofu isn’t just a hands-off way to cook it, it’s one of the best techniques for ensuring a chewy dish. By baking these slices plain at a high temperature, it allows the tofu to crisp up without any added moisture from the sauce that’s applied later. You’d never guess this quiche recipe didn’t include eggs.
Do you need cornstarch to fry tofu?
No cornstarch needed to make this deliciously crispy tofu recipe! This vegan air fried tofu tastes like it’s straight from the deep fryer (while being way lower in fat). Press: Press tofu for at least 15 minutes, using either a or by setting a heavy pan on top of it, letting the moisture drain.
What is tofu and what does it taste like?
Tofu is great for blending into a batter and then baking until it reaches a firm, custard-like texture. Here, it’s combined with Cheddar, spinach, and onions for a flavor-packed meal. Recipe creator Sarah Dipity describes this dish as, “Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside!”