If you haven’t tried crunchy fried tofu, you are seriously missing out. Perhaps not the healthiest thing out there when all dressed up, as a vegetarian protein option it’s top of my list and it’s sooo easy!
There are countless blogs out there that explain how to get perfect crunchy tofu and different ways to dress it up. Most days, I simply dip mine in some corn starch and fry in a frying pan with some coconut oil until golden adding a little bit of seasoning. I find this great to add to stir-fry’s or wraps. You can also dip the corn starch powdered tofu in some nut milk and then into some panko to take it up a notch. Here are some of my other favorite ways to dress it up:
Hot for Food: Crispy Sweet and Sour Tofu
Budget Bytes: Pan Fried Sesame Tofu with Broccoli
Omnivores Cookbook: General Tso Tofu
Olives for Dinner: Super- Versatile Crispy Tofu Cutlets
Soy and tofu tend to get a bad rap because it comes highly processed and most of it is genetically modified unless labelled otherwise. There are so many amazing benefits to soy though and the reality is the processed soy is in everything. I personally choose to eat soy in moderation and only select non-gmo and organic tofu. There are many health benefits to eating tofu including it’s protein content for vegans and vegetarians.
This article does a great job of breaking it down.
Do you ever have those nights where you have a bunch of random ingredients but you aren’t sure what to make so you decide to throw them all together and hope for the best? I have lots of them. Sometimes things work out great and other times, not so much. The other night I was trying to figure out something fast, healthy, and flavourful. I basically grabbed all my veggies and came up with something I found rather delicious.
What’s in the bowl?
Roasted sweet potato and butternut squash – these veggies cook fairly quickly in a hot oven and you really can’t go wrong with these two flavours. I simply peeled and cut up one squash and about three small sweet potatoes, put them on a pan and brushed with some coconut oil. Roasted in the oven at 375 for about 20 min. While they were roasting I prepared my other ingredients.
Lentils – I just used a bag of red lentils and cooked as per the directions on the bag.
Tofu – I pan fried the extra firm tofu in coconut oil. What I find key to getting flavourful tofu is to dry off the tofu before frying it.
Frozen Spinach and Peas – In the same frying pan as the tofu I added frozen spinach and peas.
Cauliflower Rice and Hemp Hearts – I added some leftover cauliflower rice I had and hemp hearts to the tofu and veggie sauté I had going, just to use up some of what was in my fridge.
Add whatever seasonings you like. I usually just do a bit of mineral salt, and pepper.
To layer the bowl, I stared by spreading the lentils in the bowl and then adding the slices of roast sweet potato and butternut squash. Next to the roast veggies I added the tofu sauté. Over top, I poured some tamari sauce. It sounds like quite the random mix of flavours but it was actually super delicious and it just goes to show that sometimes making something random out of what you have in your fridge can turn into something really delicious that you would make again! It was sure a hit at our house!
What’s your favourite random, weeknight meal?
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I am obsessed with Thai food. It is so delicious. I especially love Pad Thai with fried tofu, a pretty basic dish that has amazing flavours! I find it is super simple to make at home too!
Here is what I do:
For the sauce:
I am an eye ball and taste kind of person so I add about 1/4 cup of sesame oil, 3tbsp of tamari sauce, 2tbsp of fish sauce, 2 tbsp of honey, juice of one lime, and a dash of ginger. Salt and pepper to taste. Taste the sauce and you can always add more of something to adjust the flavour.
For the noodles and tofu:
In a large wok or fry pan, add coconut oil and fry up extra firm tofu letting it sit for about 2 minutes on each side. It’s a good idea to dry the tofu ahead of frying the tofu.
Traditional pad thai has egg in it. Once the tofu has finished cooking you can crack two eggs into the pan and scramble them. I don’t always do this but you can add egg if you wish.
While the tofu is cooking, bring a large pot of water to boil. boil one package of rice vermicelli or rice noodles of your choice. (Cook as per package instructions).
Once the tofu has finished cooking add your vegetables of choice. I usually add kale and broccoli or broccolini.
Once the veggies are soft, add the noodles to the pan and pour the pad thai sauce over the noodles and vegetables.
Add some grated carrot and fresh spring onion to the top and sprinkle with hemp hearts.
Voila, my version of Tofu Pad Thai.