Crispy Tofu Recipe
Love pasta, tofu or just want to switch it up. This simple, tasty Teriyaki Tofu Pad Thai recipe is quick and easy to make and perfect for any occasion. This is the perfect meal for date night, a birthday or as I made it valentines day. If your like me and you don't like tofu, don't worry you WILL love this, just as much as I do. This recipe will have you convince anyone that you are a master chef.
-Prep Time : 15 min
-Cook Time : 30 min
-Total Time : 45 min
1 Block Firm Tofu
Pink Sea Salt
1 Cup Cooked Green Bean
1 Block Brown Rice Noodles
1 Cup Raw Diced Broccoli
1/4 Red Pepper Thinly Sliced
1/4 Small White Onion Diced
1 Cap Browning
1/4 Cup Vegetable Broth
1/4 Cup Coconut Aminos
1/4 Cup Tamari Soy Sauce
2 Tbsp Teriyaki Sauce
2 Tbsp Cane Sugar
1/2 Tbsp Corn Starch
Half Lime or Lemon
Crushed Red Peppers
Garlic Powder or 1 clove garlic finely diced
Medium Frying Pan
“If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music." -- will.i.am
On a large cutting board cut tofu into 1/4 inch piece and place aside.
Dry cutting board and lay one sheet of paper towel on across. Lay tofu across paper towel. Lay a second sheet of paper towel across top of tofu and slightly press to allow paper towel to absorb water from tofu. Repeat
Evenly Sprinkle a thin layer of pink sea salt across tofu then repeat step 2.
Cut each 1/4 inch block of tofu into 6-8 smaller pieces.
Pour cornstarch in a small bowl, preferably with a lid. Add tofu pieces, cover bowl and shake until all pieces of tofu are evenly coated in cornstarch.
In a medium nonstick sauce pan lightly coat bottom of pan with almond oil. Under medium heat fry tofu for 5 min each side or until golden brown. Transfer tofu to a paper towel lined bowl or plate to soak out any excess oil. Set aside.
In a large mixing bowl add vegetable broth, coconut Amino, soy sauce and teriyaki sauce. Whisk until well mixed. In same bowl add sugar, corn starch and juice of half hime or lemon. Whisk until well mixed.
In a medium pot bring 2 cups of water to a boil with 1 tsp almond oil. Add brown rice noodles. Cook until soft. Drain water and set noodle aside.
In medium nonstick sauce pan lightly coat bottom of pan with almond oil. Under medium heat add raw broccoli, red peppers and onion. Fry one minute. Add basil, crushed red peppers and garlic and mix until vegetable are evenly coated with spices. Fry one minute.
Add cooked green bean and 2/3 of sauce mixture. Cook under medium high heat for 1 minute then add tofu and browning. Mix well. Let cook for 2 minutes.
Add noodles to large mixing bowl with the remaining 1/3 of sauce mixture. Mix well until noodles will absorb sauce.
In a serving plate add noodles, then tofu, top with sesame seeds.
Serve and enjoy!
Check out the video below to see step by step how this recipe was created.