Very addictive crispy tofu
Don’t be afraid of tofu! My husband thought he would hate it, but he loves it. It doesn’t really have much of a taste of it’s own, it takes on the flavour of everything on it.
Crispy tofu with shiitake mushrooms
A simple way to enjoy crispy coated tofu, with a veggie sidedish of shiitake mushrooms
Equipment
- frying pan, saucepan
Ingredients
Crispy Tofu
- 2 cups Extra firm tofu (organic is best!)
- 4 tbsp cornflour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- Oil for frying
Shiitake mushroom side
- 1 tbsp cooking oil
- 2 cloves garlic - grated or crushed
- 1 thumb ginger - grated or minced
- 0.5 cup green onions
- 1 veggie stock cube
- 1 tsp garlic puree
- 2 tsp red pepper puree - sweet OR hot
- 2 tsp hoisin sauce
- 2 cups shiitake mushrooms
- 1 carrot - peeled and sliced
- 1 tsp cornflour, mixed in 1 cup of water
- 1 tbsp sesame oil
- 2 tsp soy sauce
Instructions
Shiitake mushroom side
- Fry garlic and ginger until soft then add green onions to soften
- add 1 cup water and heat.
- add hoisin, garlic, pepper puree and stock cube, mushroom and carrots
- add cornflour mixed with water and stir until thickened.
- add sesame oil and soy sauce. Stir and it's ready!
Crispy Tofu
- Mix cornflour, paprika, garlic powder, salt and pepper in a bowl
- break up Tofu into bite sized pieces and cover in the cornflour mix
- Heat cooking oil in a frying pan until hot but not smoking.
- fry until golden brown and crunchy. It's ready!
Notes
Serve with green onions, sliced fresh chillies and steamed rice.
I’m a huge fan of crispy tofu! Prepped this way with shiitake mushrooms is one of my husband’s favourite meals. It seems like a lot of ingredients, but keep these items in the cupboard as I will use them often.
I’m not going to bore you with lots of writing, but this does make an excellent lunch!
It easy and delicious but just one word of warning, my husband eats too much of this when I make it, ……it’s a bit ‘windy’ though!
Now… cook off!
Gail x
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