Saturday, June 23, 2012
Crisp Tofu with Sweet Spicy Garlic Sauce
So, this isn't technically a recipe - I don't have exact measurements and other specific whatnots, like I do in my books, BUT... I threw this together today and found it so satisfying and delish that I just had to share immediately!! Knowing me, though, I'll be making this again soon and will get more exact measurements to share with you. But for now...let the deliciousness ensue...
For the Sweet Spicy Garlic Sauce:
About 1 1/2 tablespoons agave nectar
About 1 tablespoon sriracha sauce
1 large clove garlic, minced or pressed
For the Crisp Tofu:
About 5 oz. extra-firm tofu (roundabouts 1/3 of a package/block)
A sprinkle of dry polenta (maybe 1 tablespoon)
Whole wheat pastry flour (about 2 tablespoons) - note, you can use gluten-free flour if you need to
1 tablespoon sesame seeds
A few dashes of garlic granules and salt
For pan-frying: 1-2 tablespoons coconut oil
1. Whisk or stir the sauce ingredients together and set aside.
2. Slice the tofu into slabs and then into smaller shapes (triangles, circles, squares, octagons, dinosaurs, what have you...). Sprinkle evenly with the polenta, flour, seeds, garlic, and salt.
3. Heat the oil over medium-high heat in a medium skillet. Place the tofu in the hot oil. Fry for about 3 minutes on each side, or until crisp and awesome looking.
4. Serve with the sweet spicy sauce for dipping.
GF (if using gluten-free flour)/Blue (according to the health guidelines in my books)