SOY TOFU RECIPES

Steps:

• Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
• Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

Steps:

• Remove the excess water from the tofu by placing some weight on top of it. Cut the tofu into cubes once the water has drained completely
• In a bowl combine the soy sauce, water, rice vinegar, garlic, ginger, sesame seeds, sugar, 1 tablespoon of water, 1 teaspoon of cornstarch and 1 tablespoon of oil. Mix it well and set the sauce mixture aside.
• Coat the tofu with the remaining 2 tablespoons of cornstarch and a little salt until there is no moisture left on the tofu.
• Heat a pan on a medium flame and add the remaining 2 tablespoons of oil. Once the oil is heated, add the tofu cubes and cook until golden brown color is achieved. Turn the tofu on the alternate sides until it turns crispy and transfer it to a plate.
• In the same pan add the sauce mixture and cook it for 5 minutes. The sauce will start to thicken and now add the pepper powder. Finally toss the crispy tofu into the sauce and switch of the flame.
• Garnish the crispy tofu with green onions and sesame seeds and serve it over a bed of rice or couscous or quinoa and enjoy.