Did you know we carry package-free tofu! The tofu is made locally by our friends at Acadiana Soy, and is so delicious! We sell it fresh and frozen.
We are going to share two of our favourite recipes for using tofu (one with fresh tofu and one using frozen).
Fresh Tofu: Pan-Fried Sesame Tofu (recipe inspired by Table for Two)
- 1 block of of tofu
- 2 tablespoons cornstarch
- ½ tablespoon sesame oil
- 1 tablespoon oil (sunflower or olive)
- ¼ cup tamari
- ¼ cup water
- 2 teaspoons liquid honey
- 1 tsp chilli flakes (or ½ tsp chilli powder)
- 1 clove of garlic
- ½ teaspoon rice wine vinegar
- 1 tablespoon cornstarch
Place your block of tofu on a tea towel and fold it over the top half so the block is covered by the tea towel.
- Get a heavy pot or pan and place it on the tofu and leave it for 30-45 minutes (this will help squeeze the water out of the tofu, making it more crispy!)
Cut the tofu into even cubes and put them in a bowl with 2 tbsp of corn starch. Toss so that all the pieces are coated.
In a large pan, add ½ tsp sesame oil and 1 tsp of olive or sunflower oil then bring up to medium-high heat.
Once oil is heated up, add the tofu to the skillet and let brown on all sides. Try not to flip or move them around too much, this will help them crisp up.
While the tofu is cooking, whisk together all the ingredients for the sauce.
Once the tofu has crisped up on all sides, add the sauce to the skillet and it should start to thicken immediately. Stir the tofu around to coat then remove from heat.
- Garnish with some sesame seeds and enjoy!
Serve and enjoy!
Frozen Tofu: Crispy nuggets (recipe inspired by Nora Cooks)
- 2 blocks of of frozen tofu
- ½ cup tamari
- ½ cup water
- 1 tablespoon onion powder
- ½ teaspoon garlic powder
- 1 cup milk of choice
- 2 tablespoons cornstarch
- 4 cups cornflakes
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- black pepper
Cut the frozen tofu into small cubes
In a large bowl, whisk together ½ cup tamari, ½ cup water, 1 tablespoon onion powder, ½ teaspoon garlic powder
until well combined. Add the tofu pieces to the bowl and stir gently to coat the pieces. Let it sit for 10 minutes.
Preheat the oven to 425 degrees F and line a large baking sheet or two with a silicone baking mat (or parchment paper).
In a medium sized bowl, whisk together the 1 cup of milk and 2 tbsp cornstarch and set aside
In a food processor or blender, add the cornflakes, smoked paprika, onion powder, salt and pepper and pulse until coarse crumbs form. Don't blend too much, you want some texture. Pour onto a large rimmed plate or bowl.
Dip the tofu chunks into the milk/cornstarch mixture, then roll in the cornflake mixture to coat all sides as much as possible. It works well to have one hand for the wet bowl, and one for the dry bowl.
Place tofu on the baking sheet, not touching each other. Place in the oven and bake for 15 minutes, then flip and bake for 10-15 more minutes, until golden and crispy.
Serve with dip of choice and enjoy! (Did you know carry ketchup?)
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