Crispy Tofu Bowl with Chipotle-Tahini
Ingredients
Chipotle-tahini dressing
- 1/2 cup tahini
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 chipotle in adobo sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
Tofu
- 1/2 cup panko
- 1/4 cup flour
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon finely ground black pepper
- 3 1/2 tablespoons coconut aminos or tamari
- neutral cooking oil
- 1 14-ounce block extra-firm tofu, pressed and drained
Serving suggestions
- rice
- avocado
- chopped fresh cilantro
Preparation
Make the dressing
Place the tahini, cider vinegar, lime juice, chipotle in adobo, Dijon, garlic powder, and onion powder into a blender
Add 1/2 cup water
Blend on high until smooth
Adjust water until desired consistency
Add salt and lime juice to taste
Set aside
Make the tofu
In a shallow dish, mix the panko, flour, cornstarch, nutritional yeast, onion powder, garlic powder, salt, and pepper
Pour the coconut aminos into a small rimmed baking sheet or rimmed dish
Add oil to a large skillet about 1/4 inch and heat over medium-high heat
Dip tofu rectangle into the coconut aminos and coat both sides
Transfer to the flour mixture and use your hands to layer the mixture onto all sides
Place the tofu into the hot oil and repeat for remaining rectangles in a single layer
Cook rectangles for about 3 minutes on each side, or until golden brown
Transfer to a paper-towel-lined plate
Or bake the tofu at 400 degrees Fahrenheit for 15 minutes, flip and bake for 15 minutes more
Assemble the bowl
Prepare rice according to package instructions
Slice avocado
In a bowl, combine rice, avocado, and crispy tofu
Drizzle with chipotle-tahini dressing
Garnish with chopped fresh cilantro and serve
Notes
Creamy skillet corn is suggested for serving but not included here as it is directed to an external source
This recipe serves 4 people
