Crispy Tofu sits on a bed of golden rice, add avocado, hot sauce and cilantro and it's a zen bowl! Also sub for cauliflower or any of your favorite vegetables.
The flavors from the marinade are so intense and delicious, the golden rice with crisp tofu against the creaminess of the avocado or the softness of the steamed cauliflower compliment it wonderfully. I hope you love this meal as much as I do! Shoutout to Kesha-Alicea-Gray from FB for the starch tip you'll see utilized below, it works wonders. Enjoy my friends!
Ingredients:
1 Block - Extra Firm Tofu (NonGMO, Organic)
1-2 Tbsp Preferred Oil (see below for oil-free opts)
2 Cups Golden Rice or Favorite Grain like Quinoa
Cilantro or Favorite Herb to Garnish
1 Avocado (or 1-2 Cups Cauliflower)
1/4 Cup of Potato Starch (sub: corn, arrowroot, tapioca..)
Marinade:
1/4 Cup Low Sodium Soy Sauce, Tamari or Coconut Aminos
1/4 Cup Rice Vinegar
1/4 Cup Water
1 Tbsp Freshly Minced Ginger
1 Heaping Tbsp Freshly Minced Garlic
1 Tbsp Pure Maple Syrup, Agave or of Choice
1 tsp Sesame Oil
1/4 tsp Black Pepper, to taste
1/2 tsp Red Pepper Flakes, to taste
Peaceful Preparation:
Oil-Free Options: Bake these until nice and crisp or use soy or tamari sauce to pan-fry in. In the marinade use tahini or sesame seeds vs. sesame oil.
Another Method: You can freeze, defrost and then use the tofu or use it immediately. Chef's preference. This can cause it to be more "meatier". I tested this and did love it both ways.
Soy-Free: Use Hemp-Tofu if available in your area and Coconut Aminos vs. Tamari Sauce.
1 Block - Extra Firm Tofu (NonGMO, Organic)
1-2 Tbsp Preferred Oil (see below for oil-free opts)
2 Cups Golden Rice or Favorite Grain like Quinoa
Cilantro or Favorite Herb to Garnish
1 Avocado (or 1-2 Cups Cauliflower)
1/4 Cup of Potato Starch (sub: corn, arrowroot, tapioca..)
Marinade:
1/4 Cup Low Sodium Soy Sauce, Tamari or Coconut Aminos
1/4 Cup Rice Vinegar
1/4 Cup Water
1 Tbsp Freshly Minced Ginger
1 Heaping Tbsp Freshly Minced Garlic
1 Tbsp Pure Maple Syrup, Agave or of Choice
1 tsp Sesame Oil
1/4 tsp Black Pepper, to taste
1/2 tsp Red Pepper Flakes, to taste
Peaceful Preparation:
- Make the marinade by mixing the ingredients together and setting aside.
- Remove the tofu from the packaging, drain the excess liquid, slice into desired shape, I went for cubes. Carefully place the tofu in a dish or Tupperware. Pour the marinade on top. Marinade for 1 hour +, the longer the more flavorful, up to overnight.
- Take a piece of the tofu, dip it into starch until it is coated lightly and set aside. Repeat until done.
- Heat 1-2 Tbsp of oil in a non-stick pan. Pan fry for 10 minutes with a lid on. Flip and remove the lid. Take it 10 more minutes or until desired crispiness.
- Lower the heat. Carefully brush on the marinade onto each side. Flipping so each side gets nice and crisp again. You can brush on more marinade for the glazed look.
- Serve over the rice, with avocado and cilantro on top, you can also add hot sauce or sub the avocado for steamed cauliflower.
Oil-Free Options: Bake these until nice and crisp or use soy or tamari sauce to pan-fry in. In the marinade use tahini or sesame seeds vs. sesame oil.
Another Method: You can freeze, defrost and then use the tofu or use it immediately. Chef's preference. This can cause it to be more "meatier". I tested this and did love it both ways.
Soy-Free: Use Hemp-Tofu if available in your area and Coconut Aminos vs. Tamari Sauce.
