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 plus more to taste
- 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
- 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, cut into 8 rectangles
Serving
- Rice
- Avocado
- Chopped fresh cilantro, for garnish
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 and blend on high until smooth
Adjust water until desired consistency and add salt and lime juice to taste, then 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, then transfer to the flour mixture and use hands to layer the mixture onto all sides before placing into the hot oil, repeating for remaining rectangles in a single layer
Cook rectangles for about 3 minutes on each side or until golden brown and transfer to a paper-towel-lined plate
Or bake the tofu at 400ºF for 15 minutes, flip, and bake for 15 minutes more
Assemble the bowl
Assemble bowls with rice, avocado, chopped fresh cilantro, cooked tofu, and drizzle with the chipotle-tahini dressing
