Crispy Tofu with Spicy Sweet Garlic Sauce


I’ve had tofu so bad I wouldn’t serve it to my worst enemy and I’ve had tofu so good I wanted it all to myself and wouldn’t even share with my best friend. This recipe is the “so good you won’t want to share” kind.

The secret ingredient that makes this tofu crispy like deep fried without deep frying it is the arrowroot powder/starch/flour (all the same, just different names). It ever so slightly coats each piece of tofu and enables the pieces to crisp up and taste like you’re eating something much less good for you. The spicy sweet garlicy sauce takes things over the top.

Arrowroot isn’t difficult to find—small bottles can be found with the spices at regular grocery store and larger bags can be found in the natural foods section of well-stocked grocery stores, at natural foods stores, and online. I like Bob’s Red Mill brand. You could use corn starch if you can’t get arrowroot, but corn starch is much more processed and most likely contains genetically modified corn (boo, hiss!).

The recipe is from a cookbook I purchased after seeing the author on one of the local Saturday morning news shows. Vegan chef Tess Challis was in town to present at the Twin Cities Veg Fest, which I wanted to attend, but just couldn’t fit it into my jam-packed weekend.

One of her cookbooks is called Food Love and I looked it up online to potentially order and ended up ordering the e-version, which was only $10; I got it immediately and no trees were harmed in the process. There are a number of recipes I’d like to try and this was the first. Based on how good this was, I’m excited to make more. Enjoy!

Crispy Tofu with Spicy Sweet Garlic Sauce

Slightly adapted from a Food Love by Tess Challis recipe
1 pound extra firm tofu, organic and non-gmo, sprouted if you can find it

2 tablespoons tamari (darker, richer and less salty than soy sauce, and wheat-free)

1 teaspoon granulated garlic or garlic powder

2 tablespoons arrowroot powder/starch/flour (less processed and non-gmo compared to cornstarch)

1-2 tablespoons grapeseed or coconut oil (I used grapeseed for a more neutral flavor)

Sauce:
¼ cup sriracha sauce

¼ cup raw agave (honey [not vegan] or maple syrup would work as well)

2 tablespoons water

4 cloves garlic, peeled and minced

Sliced green onions, for garnish

Cut block of tofu into quarters, and each quarter into two slices. Lay slices flat on two layers of paper towel. Cover with two more layers of paper towel and lay a cutting board on top. Set something heavy, like a cast iron pan or a big can of tomatoes on top and let sit 30 minutes; this will remove moisture from the tofu.

While tofu is pressing, mix sriracha, agave, water and minced garlic in a small bowl. Set aside.

Cut each tofu slice into quarters and place into a large zip lock bag. Mix tamari and granulated garlic in a small dish. Put arrowroot in another small dish. Pour tamari mixture over tofu, seal bag, and toss to coat. Sprinkle arrowroot starch/flour, in several batches, over tofu, and shake bag after each batch.

Heat a 10 inch cast iron skillet over medium high heat. Add 1 tablespoon grapeseed or coconut oil. When oil is hot, lay about half the tofu pieces in the pan, cook for 3 minutes, turn, and cook 3 minutes more. Remove tofu to a paper towel lined plate.

Add another tablespoon oil, if necessary, to pan and when hot, add remaining tofu and cook the same as the first batch.

Serve with garlic sriracha sauce and green onions as garnish. Makes about 4 servings.

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