Crispy Garlic Lime Ginger Tofu

Behold, crispy, spicy, savory tofu with just the right texture. Not spongy or crumbly. Instead, dare we say this tofu is a tad “meaty”.

Offering an excellent source of plant protein, dietary fiber, calcium, and antioxidants, this dish is all that and a bite of tofu.

Vegan, gluten-free, dairy-free

Yields 4 servings

 

Crispy Tofu Ingredients

  • 1 (16-ounce) package super firm tofu, cut into 8 even slabs then 16 triangles
  • 1-2 teaspoon avocado oil

 

Garlic Lime Ginger Sauce Ingredients

  • 6 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 2-3 tablespoons plum sauce (or maple syrup)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons tamari
  • 2 tablespoons coconut aminos
  • Juice from 1 lime (about 2 tablespoons)
  • 1 tablespoons sesame seeds
  • 1 tablespoon water
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons red pepper flakes

 

Other Ingredients

  • 3 large heads broccoli, trimmed from stems and broken into florets
  • 1 (12-ounce) bag brown rice spaghetti

 

Method

  • Cut tofu into even slabs (about ¼ inch thick), then cut each slab down the center (on a diagonal) into triangles.
  • In a cast iron skillet (this is best for browning) or your skillet/wok of choice, brown tofu in 1-2 teaspoons avocado oil for about 2-3 minutes, or until tofu is golden brown and crisp. Remove from heat.
  • Whisk together sauce ingredients. Adjust seasoning to taste.
  • Pour about 1/3 sauce into 9×13 inch glass baking dish. Place browned tofu into dish and flip to coat both sides.
  • Cover and let sit for at least 30 minutes, turning halfway through. Or, marinate overnight in the fridge for even more flavor.
  • Once marinated, preheat oven to 400°
  • Line a baking sheet with parchment paper.
  • Remove tofu slabs from marinade, shaking off excess sauce, and transfer to lined baking sheet. Keep remaining sauce for stir fry.
  • Bake tofu for 15 minutes at 400 ° Turn halfway through to evenly brown.
  • Meanwhile, steam broccoli until tender and bright green, and cook brown rice noodles according to package directions.
  • In a large skillet/wok over medium heat, combine crispy tofu, steamed broccoli and noodles with remaining Garlic Lime Ginger sauce. Toss until all ingredients are well incorporated and warmed through.
  • Transfer to serving dishes, garnish with more sesame seeds, Sriracha sauce, and enjoy.

 

Cut tofu into even slabs (about ¼ inch thick), then cut each slab down the center (on a diagonal) into triangles.

 

 

In a cast iron skillet (this is best for browning) or your skillet/wok of choice, brown tofu in 1-2 teaspoons avocado oil for about 2-3 minutes, or until tofu is golden brown and crisp. Remove from heat.

 

 

Whisk together sauce ingredients. Adjust seasoning to taste.

 

 

Pour about 1/3 sauce into 9×13 inch glass baking dish. Place browned tofu into dish and flip to coat both sides.

 

 

Cover and let sit for at least 30 minutes, turning halfway through. Or, marinate overnight in the fridge for even more flavor.

 

 

Once marinated, preheat oven to 400°F.

Line a baking sheet with parchment paper.

Remove tofu slabs from marinade, shaking off excess sauce, and transfer to lined baking sheet. Keep remaining sauce for stir fry.

Bake tofu for 15 minutes at 400 °F. Turn halfway through to evenly brown.

 

 

Meanwhile, steam broccoli until tender and bright green, and cook brown rice noodles according to package directions.

In a large skillet/wok over medium heat, combine crispy tofu, steamed broccoli and noodles with remaining Garlic Lime Ginger sauce. Toss until all ingredients are well incorporated and warmed through.

 

 

Transfer to serving dishes, garnish with more sesame seeds, Sriracha sauce, and enjoy.