Bowls of Crispy Sticky Tofu

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My son described the first tofu I cooked for my family as “strange-tasting chicken,” and my daughter wouldn’t eat it at all. That is, not before I prepared them this dish. Tofu is such a simple protein to prepare with; it’s cheap, it needs very little preparation, it lasts for weeks in the refrigerator, and it’s really tasty when cooked properly.

Tofu, but not as you are familiar with it. It is first fried till it is perfectly crispy and golden, then coated in a thick, sweet sauce. Although simple cucumber slices go nicely with this sticky tofu dish, I urge you to give the cucumber salad listed below a try. It’s fresh, crispy, tasty, and packed with ginger and sesame flavors. This is the dish to try if you’ve been considering incorporating tofu into your weekly menu plan rotation.

How can I make my tofu really crispy?

Your tofu will be more crispy if you lightly dust it with cornflour (cornstarch) to get rid of any extra moisture.

What kind of tofu is the best for stir-frying?

The vast number of different types of tofu might be intimidating. Tofu comes in a variety of textures, including silken, soft, medium, firm, and extra firm. Regular tofu is the common name for tofu that is not silky. Look for firm tofu, which is ideal for frying or grilling, for this recipe. In the pan, medium and soft tofu will break apart.

Bowls of crispy, sticky tofu

On the table in under 20 minutes with little cleanup, the flavorful and crispy Sticky Tofu Bowls make for a quick and simple weeknight dinner. This is the recipe to try if you’ve never tried tofu before!

Total Time: 20 minutes Output: 4

INGREDIENTS

Cucumber salad

• about two cucumbers, chopped coarsely
• 1 tsp of ginger that has just been minced
• two tablespoons of rice vinegar
• 1 tablespoon soy sauce for everything
• a tablespoon of sesame oil

TOFU THAT IS CRISPY

• 500 g (1 lb 2 oz) of drained hard tofu (see note 1)
• to coat, use ¼ cup (30 g) of cornflour (cornstarch).
• olive oil, 4 tablespoons

SAUCE THAT IS STICKY

• 1 teaspoon of freshly minced garlic
• ½ cup (60 mL) of tamari or soy sauce for general use
• Brown sugar, 2 tbsp
• One tablespoon of sesame oil
• 1 tablespoon of corn flour (corn starch)
• water at 60 milliliters (1/4 cup)

TO SERVE

• jasmine rice cooked by steam
• sesame seeds in 1 tsp
• finely chopped one spring onion (scallion).

Directions

1. In a medium-sized mixing bowl, combine all of the components for the cucumber salad. Reserve.
2. The tofu should be cut into tiny squares, about 2 cm (3/4 inch) in size.
3. Cornflour should be used to dust each piece.
4. In a big, heavy-bottomed frying pan, heat the olive oil over medium-high heat before frying the tofu for six to eight minutes (about one to two minutes on each side) until it is golden brown. Keep it aside on a plate.
5. lower the temperature. Mix in the brown sugar, sesame oil, tamari or soy sauce, and garlic. For one minute, or until the sauce has somewhat thickened, cook, stirring constantly.
6. In a small bowl, mix the water and cornflour. To achieve the desired consistency, add the mixture to the pan one tablespoon at a time to thicken the sauce.
7. Put the tofu back in the pan. Coat with the sauce by tossing. To thin the sauce to the desired consistency, add 1 tablespoon of water at a time if it is too thick.
8. Share the cucumber salad and rice across four bowls. Add the tofu as a garnish, then sprinkle with sesame seeds and spring onions.

Notes

Tofu may be found in most big supermarkets, according to note 1. Tofu labeled “firm” is what you should look for. It’s simple to cut and, unlike softer types, won’t fall apart in the pan when you cook it. All that is necessary to prepare the tofu is to open the package and remove any extra liquid. After that, the tofu is prepared for slicing and usage. Keep any uneaten tofu covered in water in a well sealed container after opening. To keep it fresh, refrigerate for a maximum of 10 days, changing the water every two days.

Prepare ahead of time.

The ideal make-ahead dish for busy days is these Crispy Sticky Tofu Bowls. Keep the cucumber salad and crispy sticky tofu in separate airtight containers in the refrigerator for a maximum of three days. Cannot be frozen.

REMAINDERS

Bowls of crunchy, sticky tofu are delicious the next day! In airtight containers, refrigerate the crispy sticky tofu and cucumber salad separately for a maximum of three days. Not recommended for freezing.

• By ranya
• Time for Preparation: 10 minutes
• 10-minute cook time
• tofu is the category.
• Asian cuisine

Nutrition Data

• a dish is the serving size
• Four people can eat here.
• Quantity for each serving
• 434 Calories
• % Daily Value
• 35% of the total fat is 27. 3g.
• 3. 8g of saturated fat
• 0g of Trans Fat
• Polyunsaturated Fat: 8. 1 g
• 14. 5g of monounsaturated fat at 0%
• 0% of 0 mg of cholesterol
• 23% of 540mg of sodium
• 13% of the total carbohydrates are 34. 5 grams.
• 2. 7g of dietary fiber, which makes up 10% of the total.
• 7. 3 g of sugars
• 15. 3 grams of protein equals 31%.
• Magnesium 9%,
• Potassium 16%,
• Riboflavin (B2) 5%,
• Vitamin A 2%,
• Vitamin C 7%,
• Vitamin D 0%