Fresh prepared tofu threw with a 2-fixing sweet, tacky, and hot stew sauce!
Holy spicy crispiness! This chili crunch tofu is chompy, sticky-sweet, and delicious.
Two main steps for this guy:
- Bake the tofu.
- Sauce the tofu.
The end! Blissful day! You’re eating zesty, firm, rockstar-level tofu with very little exertion or thought into the entire thing which is what’s really going on with the Sos series.
You can prepare the tofu anyway you like, however I strongly suggest the cornstarch strategy for baking (my number one technique as framed in our tofu post), which’s composed into the recipe here. It never neglects to be supernaturally fresh, brilliant, and the ideal material for your #1 sauce.
Discussing sauce, this one couldn’t be simpler.
- Yum Yum sauce
- Chili crisp
- Honey (optional)
What’s more, that is all there is to it. In the event that you like to go Super frightening flavor, you can likewise grind a clove of crude garlic into the sauce for a bonus kicky. The bean stew fresh I use (Momofuku brand (member connect)) has a touch of garlicky-ness to it so I for the most part am fine leaving it at that, however we love flavor. WE Welcome FLAVOR. Add however much you might want.
I love making this bean stew crunch tofu for a speedy high-protein weeknight supper and the extras turn out flawlessly for a recurrent lunch with a second covering of sauce. Furthermore, we make this recipe an entire family undertaking simply by saucing the tofu for the young ladies with the plain Yum sauce, which is velvety and sweet and gentle and, obviously, they love it.
Bean stew crunch tofu for prez!
INGREDIENTS
Chili Crunch Tofu:
- 1 block extra firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- a pinch of salt
- 1/4 cup Yum Yum sauce (affiliate link)
- 1 tablespoon chili crisp (affiliate link)
- 1 tablespoon honey (optional)
Extras for Serving:
- 1 1/2 cups rice, uncooked (see notes for the cauli rice I like to make!)
- 1/4 cup green onions for topping
INSTRUCTIONS
- Prep: Preheat the stove to 425 degrees. Line a baking sheet with material paper.
- Prepping the Tofu: Slice tofu down the middle so you have two even, level pieces. Press the dampness out of the tofu, utilizing paper towels or a towel. (The more water you eliminate, the quicker it will fresh up in the broiler, yet I typically don’t spend more than 5-10 minutes here.) Cut tofu into 3D squares and move to a bowl. Add cornstarch, soy sauce, and olive oil. Throw tenderly to cover. It doesn’t need to be entirely smooth, yet attempt to for the most part get every one of the pieces semi-covered.
- Prepare Rice: Cook rice according to package instructions.
- Bake the Tofu: Move to the baking sheet and meal for 20-25 minutes, mixing on more than one occasion, to get the tofu uniformly cooked and fresh.
- Make the Sauce: Blend Yum sauce and stew fresh in a little bowl.
- Mix Tofu and Sauce: At the point when the tofu is finished, throw it with a few tablespoons of sauce, saving sauce for garnish.
- Serve: Present with rice, on a serving of mixed greens, noodles, anything you like. Bit with additional sauce on the off chance that you need, and top with green onions. OOO-eee this is great!