This sweet and spicy tofu makes the perfect protein option for any dish!
By Stella Scaramangos (IG: @thewholescoopblog)
1 14oz package of extra firm tofu
3 tbsp potato starch sub with corn starch
Sweet and Spicy Sauce:
1/4 cup water
1.5 tbsp corn starch
1/4 cup soy sauce
1.5 tbsp neutral oil (avocado or sesame)
Juice from half a lime
2 tbsp maple syrup
1.5 tsp red chili/curry paste
1 tsp red pepper flakes plus extra for garnish
1/2 tsp garlic powder
1 tsp ground ginger
Drain the tofu and press it for 30 minutes, squeezing out as much water as possible.
Slice the tofu into cubes and TOSS (do not mix) the cubes with the potato starch until fully coated and incorporated.
Bake the tofu at 400 until lightly golden brown and crispy, about 15-20 minutes in the air fryer or 25-30 minutes in a conventional oven.
Whisk the corn starch and water in a bowl until fully incorporated.
Add the rest of the ingredients for the sauce and whisk well. Set aside.
Once the tofu done baking, set a skillet to warm up over medium heat on your stove top. Once warm, add the tofu.
Give the sauce a quick whisk to make sure the corn starch isn't stuck to the bottom and then pour the sauce over the tofu. The heat will thicken the sauce to a glaze.
Gently stir and flip the tofu in the glaze as it thickens. This happens very quickly and takes under 2 minutes. Turn off the heat and gently stir the tofu to make sure it's fully coated. Then serve!
For oil free, simply omit the oil from the sauce.
To replace garlic powder with fresh garlic, simply mince up 1-2 cloves and whisk into the sauce.
To replace ground ginger with fresh, peel and grate a 1- inch piece of ginger into the sauce and whisk.