Thank you to all of you who joined my Facebook Live cooking class showcasing Crackling Honey Garlic Tofu. Over 279 people watched the demo and so many of you participated and cooked with me. Here's the recipe for Crackling Honey Garlic Tofu. Once you make this dish, I know you'll make it again - likely the very same day. If you are like me you'll eat the first batch by yourself and then have to make another for your family. It's truly that good.
Tofu is a fantastic ingredient to get into your weekly meal rotation. According to the USDA, a quarter cup or 81 grams of firm tofu has about 117 calories, 14 grams of protein, and 7 grams of fat. Tofu is a plant-based nutrient dense ingredient option. Ichiban Tofu is my go-to brand of choice because of how well it holds up in my cooking. I also always use Kikkoman sauces because their soy sauce is traditionally and naturally brewed without chemicals. Starting with high-quality ingredients makes all the difference.
Crackling Honey Garlic Tofu
1 19 oz. block firm tofu (I use Ichiban)
2 tablespoons hot sauce (Kikkoman Sriracha)
1 tablespoon Kikkoman Soy Sauce
2 tablespoon honey
1 tablespoon rice vinegar or apple cider vinegar
2 tablespoons cornstarch, divided
2 teaspoons garlic salt, divided
2 tablespoons oil (vegetable, grapeseed, coconut)
1 tablespoon sesame seeds
2 scallions, thinly sliced
1. Drain the tofu a bit. You can place it on a paper towel on a plate and just let the water naturally drain out for about 20 minutes. You can also place the tofu on a large dinner plate, put another plate on top and then something heavy on that plate. Right before you are ready to use it, just drain the water away. Not all tofu blocks are 19 ounces. Not a problem. Use what you have and adjust the amount of sauce you use in step 3 down a touch if it's a smaller block.)
2. Dice the tofu into 1-inch cubes. Any larger, and the pieces do not get as crispy. But, they are still delicious.
3. Prepare your sauce in a bowl. Mix the hot sauce, soy sauce, honey, and rice vinegar. Whisk until smooth and set aside.
4. Sprinkle 1 tablespoon of cornstarch and 1 teaspoon of garlic salt on a large baking tray. Place the tofu cubes on the tray.
5. Sprinkle the remaining cornstarch and garlic salt mix over the tofu cubes. Use a pastry brush to evenly cover all of the tofu. You can use your hands if you don't mind getting a little messy.
6. Heat a large, ideally non-stick pan over medium-high heat. Add oil. Once hot, carefully add pieces of tofu.
7. Cook about 6 minutes on one side. Then, turn each piece and cook another 6 minutes. The time may vary for you. I like my pieces browned and crispy.
8. Turn the heat off. Push the tofu to the sides. Let the pan cool 1 minute. Add the sauce to the middle of the pan and slowly fold the tofu into the sauce until all pieces are coated. If you need a little more heat, turn the stove back on until the sauce bubbles a bit.
9. Sprinkle with sesame seeds and scallions.
Just listen to that sizzle!
Click below to watch my full class on Facebook Live @IndianAsApplePie on Saturday, February 13, 2021.
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