This crispy tofu is higher for a weeknight dinner. These Crispy tofu nuggets are baked now no longer fried. Serve with rice and steamed vegetables for vegan meal.
Ingredients
- 1 small bundle tofu, drained, pressed, and reduce into 1-inch portions
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon cornstarch
- ¼ teaspoon white/black pepper
- ¼ cup water
- ⅓ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 2 tablespoons chilled water
- 1 tablespoon cornstarch
Instructions
- Place the tofu right into a medium bowl and upload the soy sauce, oil, cornstarch, and pepper. Toss to coat the tofu. line a baking sheet with parchment paper. Arrange the tofu portions in a layer at the baking sheet.
- Bake for approximately 30 minutes, turning midway through, till browned and crispy. While the tofu bakes, put together the sauce.
- Stir ¼ cup of water, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger collectively in small saucepan. Place the saucepan over medium warmness and produce the sauce to a simmer. Lower the warmth and permit it to simmer for 10 minutes, till decreased with the aid of using approximately ⅓.
- Stir the chilled water and cornstarch collectively in a small bowl or cup. Stir the combination into the sauce and permit it to simmer for approximately 1 minute more, till it thickens up a bit. Remove the pot from the warmth.
- When the tofu is completed cooking, upload it to the pot and stir to coat the tofu with sauce. Divide onto plates with rice and steamed vegetables. Top with sesame seeds and scallions. Serve.
