Press the moisture out of the tofu, using paper towels or a towel. Prepping the Tofu: Cut tofu in half so you have two even, flat pieces.Line a baking sheet with parchment paper. Prep: Preheat the oven to 425 degrees.RELATED: Why is tofu so great?! It’s so great! These peanut-saucy tofu bowls are one of my other go-to tofu recipes! And we make this recipe a whole family affair by just saucing the tofu for the girls with the plain Yum Yum sauce, which is creamy and sweet and mild and, of course, they love it. I love making this chili crunch tofu for a quick high-protein weeknight dinner and the leftovers work beautifully for a repeat lunch with a second coating of sauce. The chili crisp I use ( Momofuku brand (affiliate link)) has a bit of garlicky-ness to it so I usually am fine leaving it at that, but we love flavor. If you like to go BIG big on flavor, you can also grate a clove of raw garlic into the sauce for something extra kicky. Speaking of sauce, this one couldn’t be easier.Īnd that’s it. It never fails to be miraculously crispy, golden, and the perfect canvas for your favorite sauce. You can prep the tofu however you like, but I highly recommend the cornstarch method for baking (my favorite method as outlined in our tofu post), which is what’s written into the recipe here. The end! Happy day! You’re eating spicy, crispy, rockstar-level tofu with very little effort or thought into the whole thing which is what the SOS series is all about. Holy spicy crispiness! This chili crunch tofu is chompy, sticky-sweet, and delicious. This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.
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