{"id":1735,"date":"2021-08-24T10:52:28","date_gmt":"2021-08-24T14:52:28","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1735"},"modified":"2021-09-27T17:59:11","modified_gmt":"2021-09-27T21:59:11","slug":"the-best-tasting-crispiest-sweet-and-spicy-tofu","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/the-best-tasting-crispiest-sweet-and-spicy-tofu\/","title":{"rendered":"The best tasting, CRISPIEST sweet and spicy tofu"},"content":{"rendered":"
\"\"<\/a>

Crispy tofu here with broccoli<\/center><\/p><\/div>\n

This was FAR AND AWAY the best tasting, CRISPIEST tofu I’ve ever made. See the original at the vid at Sweet and spicy tofu from tifflovestofu on TikTok\u00a0<\/a><\/span><\/p>\n

FIRST, PREPARE THE TOFU AND LET IT SIT<\/span>
\n<\/span><\/strong>Squeeze excess water out of block of tofu,
\nPress on a towel for 60 mins at room temp to dehydrate.<\/span><\/p>\n

NEXT, PREPARE THE VEGETABLES SO THEY’RE READY<\/span>
\n<\/span><\/strong>Chop garlic<\/strong> (for me, 6 cloves)
\nginger<\/strong> (for me, a thumb sized piece)
\nmushrooms<\/strong>\u00a0 (3-4 oz)
\nscallions<\/strong> (maybe 6-8 chopped, you’ll saute the white parts and set the green parts aside to sprinkle on the dish before serving)
\nbell peppers<\/strong> ( one whole chopped)
\nonion<\/strong> (one small)
\n<\/span>You’ll end up with 4 cups of chopped raw vegs<\/strong><\/span>
\nIt’s not in her recipe, but I add broccoli<\/strong> to everything, see pic.<\/span><\/p>\n

GET THE SWEET AND SPICY SAUCE GOING<\/strong><\/span><\/h2>\n

Sauce is 2 tbsp each:<\/strong><\/span>
\nred chili flakes or sambal oleck<\/strong>
\napple cider or rice wine vinegar<\/strong>
\nhoisin sauce<\/strong>
\nlow sodium soy sauce (or regular soy sauce cut in half with water)<\/strong>
\nsugar<\/strong>
\nAdd water to double in volume. Taste and add more sugar if needed. The tofu will soak up a lot of the sourness, so don’t make it too sweet.<\/strong><\/em><\/span><\/span><\/p>\n

Next, make a cornstarch slurry in ROOM TEMP water:<\/strong><\/span><\/h2>\n

Add 2 tablespoons cornstarch shaken into 4 tablespoons room temperature water that you are whisking around quickly. \u00a0It will easily dissolve and make a thin paste.\u00a0(If you pour the water into the cornstarch, it will make a big lumpy mess you can\u2019t use.)<\/em><\/span><\/p>\n

Then add the rest of the sauce ingredients and simmer on low<\/strong> until it begins to thicken. Remove from heat.<\/span><\/p>\n

DIRECTIONS TO BRING IT ALL TOGETHER<\/span><\/h2>\n
\"\"<\/a>

Crispy tofu<\/center><\/p><\/div>\n

She added oil to a pan (I used coconut oil,) then sprinkled cornstarch atop the oil, then added the tofu cubes and stirred them around then added the sauce and vegs.<\/span><\/p>\n

I dredged my tofu in 3 tbsp each cornstarch and egg white and placed the chunks in the pan.<\/span><\/p>\n

Add the sauce to the pan, then the vegetables<\/span><\/h2>\n

Stir it all around just long enough to coat each cube. The vegs only need 3-4 mins to cook. Prepared this way, the tofu does NOT get soggy when the sauce was added, not even overnight!<\/span><\/p>\n

Apparently the cornstarch creates a barrier to keep the soggy out, while the chunks are crispy and chewy and full of the flavor of the sauce.\u00a0<\/span><\/p>\n

RELATED:<\/span> My formerly fave crispy tofu recipe with no sauce<\/a>
\nLearning to wrap summer rolls<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This was FAR AND AWAY the best tasting, CRISPIEST tofu I’ve ever made. See the original at the vid at Sweet and spicy tofu from tifflovestofu on TikTok\u00a0 FIRST, PREPARE THE TOFU AND LET IT SIT Squeeze excess water out of block of tofu, Press on a towel for 60 mins at room temp to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1735","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-rZ","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1735"}],"version-history":[{"count":17,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1735\/revisions"}],"predecessor-version":[{"id":1777,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1735\/revisions\/1777"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1735"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}