A couple years ago I came up with a quick and easy way to make crispy tofu and Levi loved it. I thought I had blogged about it before but in looking thru old posts I can’t find anything.
Anyways, I asked Levi what he wanted for dinner one night last week and he requested Crunchy Tofu. Yes, my formerly meat-addicted husband requested tofu. I love him more now.
In meals past I would marinate the tofu using this marinade recipe.
This time I decided I’d stray ever so slightly from the recipe and add a few things to make this just a bit less salty and with a bit more of an Asian flair.
- 1 package firm tofu, drained and pressed – cut into cubes
- ⅓ cup Bragg’s Liquid Soy Seasoning
- 3 Tbsp sugar
- 2 tsp sesame oil
- 1 Tbsp ketchup
- 1 Tbsp grapeseed oil
- ½ tsp ground ginger
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp Chinese five-spice powder
- Vegetable oil
- Cut tofu into cubes.
- In a shallow dish mix all marinade ingredients together.
- Add tofu and lightly toss to coat evenly. Let sit for at least 1 hour.
- Heat vegetable oil (just to coat pan) in a large skillet over medium-high heat.
- In small batches coat the tofu pieces with cornstarch then shake excess off with a sieve.
- Reserve marinade.
- Place in skillet and let crisp up on each side.
- Remove crunchy tofu pieces from skillet to a plate.
- Turn off heat and add reserved marinade to the pan. Let the sauce heat up quickly just enough to become a glaze and remove from heat. Drizzle sauce over the crunchy tofu and serve.
This turned out so tasty I may make it again tonight.