This crispy tofu is sweet, salty, spicy, and delicious. It’s great in salads or with rice and veggies. Makes for a great go-to recipe!
Guess who first introduced TOFU to the United States? Benjamin Franklin, way back in 1770 (actually before the US was the “United States”), was a vegetarian – for at least a short time in his life. He tried it in London and wrote a letter about it to his friend back in Philadelphia, mentioning a Chinese cheese-like food made from beans!
Tofu is made in a process similar to cheesemaking, by pressing condensed soy milk into blocks. It comes in many textures, from ultra soft to extra firm.
On its own, tofu is bland — but add a few spices and it quickly becomes tasty!
Tofu may lower your chance of heart disease and some cancers (breast, digestive system, and prostate) and might help keep blood sugar under control.
It also can help balance hormones, reduce bone loss, improve memory, and help your skin maintain elasticity.
Since many soybeans are genetically modified, make sure you look for organic non-GMO brands.
(makes 4 servings)
Cut tofu into 6 slices. Using a clean kitchen towel, gently press each slice to remove as much liquid as possible, then cut each slice into 1-inch (2.5 cm) cubes.
Make the glaze: Combine hoisin, coconut aminos, sriracha, maple syrup, and vinegar in a small bowl; stir with a whisk. Taste and, depending on your heat tolerance, add more sriracha. Set aside.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the tofu and let sit untouched for about 3 minutes – until the bottom of the cubes are golden brown.
Stir and cook 5-7 minutes, stirring occasionally, until the cubes are browned on all sides.
Pour in the glaze and stir to combine. Cook for 3-4 more minutes, until the tofu becomes caramelized. Remove from the heat and enjoy!