I don’t want to be known as “that tofu girl” but on the other hand, I do.
In case you haven’t noticed, tofu is something that I eat quite a bit. There are so many ways I will make it for myself, from baked to pan fried to added into a curry, but my partner will only eat it crispy-crunchy.
On some level, I can understand this. Once you eat tofu crunchy, a standard has been set, and it’s hard to go back. If you don’t know what I mean, you will after you try this recipe.
The name really says it all: this recipe is bangin’. Why? It. has. everything. It’s sweet. It’s crunchy. It’s salty and savory. It’s garlicky goodness you don’t want to miss!
This recipe is vegan and gluten free.
- 1 package of medium-firm tofu, cubed
- 3/4 cup all purpose flour gluten free (or sub plain rice flour)
- 3/4 cup plant milk of choice – unsweetened
- 1.5 tbsp melted coconut oil
Garlic Soy Sauce
- 1/2 cup gluten free soy sauce (or coconut aminos)
- 1/2 cup water
- 3 tbsp orange juice
- 1 tbsp maple syrup
- 3 garlic cloves, minced
- 1 thumb of ginger, minced
- 1/8th tsp red pepper flakes
- 1 heaping tbsp arrowroot powder (can sub cornstarch) + 2 tbsp water
Preheat oven to 400 and line a baking tray with parchment paper. Take tofu cubes and one at a time cover in nut milk of choice and transfer to gluten free flour bowl. Flip the cube around in the flour to ensure that it’s coated evenly. Do this with each piece until all pieces are done and placed onto the baking tray. Drizzle coconut oil over cubes and bake for 20 minutes. Once 20 minutes has passed, flip and bake them for 20 more.
Garlic Soy Sauce
Add gf soy sauce, orange juice, water, maple syrup, garlic, ginger, and chili flakes to a boil in your stovetop pan. Stir occassionally and allow it to simmer. After it simmers for 5 minutes, add 1 heaping tablespoon of arrowroot powder (or cornstarch) mixed with 2 tbsp of water to your sauce. Stir occasionally and allow the sauce to thicken. Keep stirring and once it’s incorporated well, remove from heat.
I typically start making the sauce once my tofu has been flipped, giving me a good 20 minutes to put this sauce together. It comes together relatively quickly, so 20 minutes is plenty of time.
Once the tofu is done, toss your tofu cubes in sauce and serve over dish of choice.
You can put these cubes of magic on anything, from steamed vegetables to rice or rice noddles, they’ll fit in anywhere as the star of the show. Also goes well with: green onion, hemp seeds, sesame seeds.
You’ll notice after making this that there never seems to be enough to go around – oh well, I guess you’ll just have to double the recipe next time!
I love it when you guys recreate these recipes, so please don’t be shy and tag me in your photos on Instagram!
Let me know in the comments what you think of this tofu recipe!