To be honest, when it comes to tofu, I’m on the fence too, but as much as I enjoy nonveg, I’m not about to eat it daily to satisfy my protein intake. I was raised in a vegetarian household, and tofu was often our source of protein. I like tofu because it’s a vegan high-protein option for those of us who don’t enjoy eating nonveg often. Plus, if tofu is flavored well, it tastes amazing. I believe there are advantages and disadvantages to all foods, and just like anything in life, all things in moderation, including tofu.
More Tofu Recipes
Tofu Thai Red Curry Tofu Tikka Masala Tofu Lettuce Wraps Chili Tofu (Indo-Chinese) Tofu Sushi Bowl
- Cube the tofu into 1-inch cubes. (Image 2)
- Coat Tofu – Add the tofu to a large mixing bowl along with a tablespoon of cornstarch. (Image 3)
- Gently toss. (Image 4)
- Whisk well. (Image 6)
- Prepare Cornstarch Slurry – In a small bowl, combine 1 tablespoon cornstarch and cold water. (Image 7)
- Mix well. (Image 8)
- This is what you should have after 3 minutes. Gently toss. (Image 2)
- And 4 minutes later. Gently toss again. (Image 3)
- Finally, 2 minutes later. Tofu is perfectly crispy and golden brown. Set aside. (Image 4)
- Now pour all the dark sauce into the pan. It’ll sizzle right away. Cook the sauce for a minute. (Image 6)
- Gently mix the cornstarch slurry before adding it to the pan. (Image 7)
- Cook for about 30 seconds – the sauce will thicken. (Image 8)
- Add chopped scallions (or green onion). (Image 10)
- Coat the tofu well with the sauce. Add a squeeze of lime juice. Turn off the stove. (Image 11)
- Transfer to a bowl and top with a sprinkle of white sesame seeds. See serving suggestions below. (Image 12) → A side of sauteed/air-fried broccoli, carrots, green beans, bell peppers, bok choy, or your favorite veggie would make a great side.
