marinade
1/2 cup tamari
1/2 cup apple cider vinegar
1/4 cup filtered water
2 tbsp olive oil
coating
1/2 cup nutritional yeast flakes
1/2 cup wheat germ (tarwe- of haverzemelen)
1/2 cup flour of your choice
2 tsp fine sea salt
1/2 tsp ground black pepper
1 tsp smoked paprika
1 (227g) package firm or extra-firm tofu
2 tbsp grape seed or other heat-tolerant oil (sunflower, canola etc)
Andere manier
Crispy baked tofy bits
454 grams firm tofu
2 tablespoons oil
sea salt and ground black pepper, to taste
2 tablespoons arrowrootstarch or cornstarch
evt 2 tablespoons cornmeal (fijne polenta werkt)
evt 2 teaspoons nutritional yeast
evt 1 teaspoon garlic powder
evt 1 teaspoon onion powder
evt 1 teaspoon mild paprika
evt ¼ teaspoon ground chillies (optional)
lekker overheen na bakken: peanut saus van Peanut noodles (onder Pasta)
Super lekker! Het persen is essentieel, pas daardoor kan de marinade goed worden opgenomen.
Ik heb een halve dag lang gemarineerd.
Press the tofu: cut the slab into 1/2 inch thick pieces, crosswise (shorter pieces). Lay a kitchen towel across a cutting board and place the tofu pieces across the surface. Fold the towels over top, place a large book or another cutting board over towels. Place something heavy on top to draw out the moisture in the tofu. Leave this setup for about half an hour.
Ik herhaal dit een paar keer, vervolgens op plank (zonder doek) in vriezer. Dan weer ontdooien in magnetron (zo komt nog meer vocht eruit) en nog eens droogpersen. Of in vriezer bewaren voor een andere keer.
In the meantime, mix all of the marinade ingredients in one dish and all of the coating ingredients in another.
Remove tofu pieces from pressing setup, cut them in half and place in the dish with marinade mixture and cover. Leave this for at least 15 minutes. If marinating for longer than half an hour, place in the fridge.
Heat the oil in a large non-stick skillet over medium heat. Remove tofu pieces from marinade and toss in the coating mixture, shaking off excess.
Place tofu pieces in the hot oil, being careful not to overcrowd the pan. Rotate the pan around to encourage even browning. Flip pieces with tongs once browned on one side. When thoroughly browned on both sides, remove from pan onto a paper towel lined plate. Repeat with remaining pieces. Serve immediately.
Andere manier (Crispy baked tofu bits, The First mess)
Ook heeeeel erg lekker
Press your tofu for 15-30 minutes.
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
Once the tofu is pressed, tear it up into small 1 to 2-inch pieces. Place the pieces in a large bowl and blot them dry with a kitchen towel, removing as much moisture as you can.
To the bowl, add the avocado oil and lots of salt and pepper. Toss to evenly coat. Then, add the arrowroot starch, ( evt cornmeal, nutritional yeast, garlic powder, onion powder, paprika, and ground chillies (if using)). Toss with a spatula to evenly coat all of the pieces.
Spread the coated tofu bits out on your prepared baking sheet, giving each piece as much space as possible. Slide the baking sheet into the oven and set a timer for 15 minutes.
At the 15 minute mark, remove the tofu from the oven and give it a stir, flipping some of the pieces over. Spread the tofu out, and slide the baking sheet back into the oven for another 15 minutes, or until the pieces are golden brown and crispy.
Heel lekker erover: peanut saus van peanut noodles (onder Pasta)