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Sticky Spicy Crispy Tofu Fillets
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Sticky Spicy Crispy Tofu Fillets

40 minPorcje: 2Nutri-Score C€€
od @veganezer4 importyugotowano 0 razy
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Składniki

2 osoby
  • extra-firm tofu (block, halved into 2 fillets and scored)Produkty świeże200 g
  • soy sauce (for the tofu marinade)Spiżarnia15 ml
  • plain flour (for the dry mix)Produkty zbożowe60 g
  • smoked paprika (for the dry mix)Przyprawy2 g
  • garlic powder (1 tsp for the dry mix, ½ tsp for the wet mix)Przyprawy3 g
  • onion powder (for the dry mix)Przyprawy1 g
  • black pepper (ground, for the dry mix)Przyprawy1 g
  • salt (pinch, for the dry mix)Przyprawy1 g
  • plant milk (soy or oat, for the wet mix)Napoje120 ml
  • cornflour (1 tbsp for the wet mix, 1 tsp for the slurry)Spiżarnia12 g
  • paprika (for the wet mix)Przyprawy1 g
  • panko breadcrumbs (for the crunch mix)Piekarnia60 g
  • chilli flakes (for the crunch mix)Przyprawy2 g
  • sesame seeds (for the crunch mix)Orzechy i nasiona2 g
  • soy sauce (for the glaze)Spiżarnia30 ml
  • maple syrup (for the glaze)Spiżarnia20 ml
  • rice vinegar (for the glaze)Spiżarnia15 ml
  • sriracha (for the glaze, more to taste)Inne5 ml
  • garlic (clove, grated, for the glaze)Warzywa i owoce1 kawałek
  • ginger (small piece, grated, for the glaze)Warzywa i owoce1 kawałek
  • water (1 tbsp for the slurry, 2 tbsp for the glaze)Inne30 ml
  • oil (for spraying or shallow-frying)Spiżarnia15 ml
  • jasmine rice (cooked, to serve)Produkty zbożowe150 g
  • vegetables (to serve)Warzywa i owoce150 g

na porcję

Wartości odżywcze

565kcal

Węglowodany
88 g
Białko
20 g
Tłuszcz
15 g
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Przybory

  • Frytkownica beztłuszczowa
  • Miska ×3
  • Patelnia
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Prepare and marinate the tofu

    • Slice the tofu block in half to make 2 large fillets.
    • Lightly score the top of each fillet.
    • Place in a container, pour over the soy sauce, cover and shake gently, then marinate.
    Krok 1

  2. Make the three coating mixes

    • Dry mix: combine the flour, smoked paprika, garlic powder, onion powder, black pepper and salt in a bowl.
    • Wet mix: whisk the plant milk, cornflour, garlic powder and paprika in a second bowl until smooth.
    • Crunch mix: mix the panko breadcrumbs, chilli flakes and sesame seeds in a third bowl.
    Krok 2

  3. Triple-coat the fillets

    • Dip the tofu into the dry mix, coating all sides, and shake off the excess.
    • Dip into the wet mix and let the excess drip off.
    • Press firmly into the panko mix to coat.
    Krok 3

  4. Air-fry until crispy

    • Place the fillets in the air fryer and spray lightly with oil.
    • Cook at 190 °C until golden and crisp.
    Krok 4

  5. Alternative: shallow-fry

    • Heat a lightly oiled pan and fry the fillets until golden and crisp, turning once.
    Krok 5

  6. Make the sticky spicy glaze

    • Add the soy sauce, maple syrup, rice vinegar, sriracha, grated garlic, grated ginger and water to a pan and bring to a simmer.
    • Stir in the cornflour slurry and whisk until glossy and thick.
    Krok 6

  7. Coat the tofu in the glaze

    • Toss the crispy tofu in the pan until fully coated.
    Krok 7

  8. Serve

    • Slice the fillets and serve over jasmine rice with vegetables.
    Krok 8
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