Crispy Tofu with Sweet Chili Sauce and Cucumber Salad
INGREDIENTS
tofu
- 1 block extra firm tofu, pressed and broken into chunks
- ½ cup corn starch
- ½ cup chickpea flour
- ¾ cup water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ¼ cup avocado oil (for frying)
For the Sauce
- ⅓ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp chili oil
For the Cucumber Salad
- 2-3 cucumbers, sliced
- ⅓ red onion, sliced
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
instructions
Tofu Preparation:
- In a bowl, mix together the corn starch, chickpea flour, onion powder, garlic powder, and sea salt. Add water and whisk to create a tofu coating with the consistency of pancake batter.
- Add the tofu chunks to the mixture and gently stir to ensure all pieces are well coated.
- Heat the avocado oil in a frying pan. Once hot, add the tofu and fry until crispy on all sides. Alternatively, use 1 tbsp oil to air fry or bake the tofu.
Sauce Preparation: In a pot over medium heat, stir together all the sauce ingredients until well combined. Remove from heat and add the crispy tofu, ensuring all pieces are coated in the sauce. Optionally, top with red pepper flakes before serving.
Cucumber Salad Preparation: Combine all the salad ingredients in a bowl and stir until well combined. Chill for 1 hour before serving.
Serve and Enjoy!
About this meal
Crispy Tofu with Sweet Chili Sauce and Cucumber Salad is a vibrant and satisfying meal that combines savory, crispy tofu with a refreshing, tangy cucumber salad.
This meal is perfect for vegetarians and anyone looking for a delicious and balanced plant-based option. It’s a delightful combination of textures and flavors, offering both indulgence and freshness in every bite.
Credit for this recipe goes to Vegan Food Recipes and Tips.
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