Panko-Crusted Tofu with Spicy Garlic Sauce
Ingredients
Spicy garlic and scallion sauce
- 1 tbsp avocado oil
- 4 garlic cloves
- 2 scallions
- 1/2 tbsp chili flakes
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1/2 cup water (for diluting cornstarch)
- 3/4 cup water
Panko-crusted tofu
- 1 package extra-firm tofu, lightly pressed
- 1.5 tbsp flour of choice
- 1.5 tbsp cornstarch
- 1/4 cup unsweetened plant milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1 tsp salt
- 1/2 cup panko bread crumbs
Accompaniments
- Brown rice
- Broccoli
Preparation
Spicy garlic and scallion sauce
Finely dice garlic and the white part of the scallions, and slice the green part.
Heat up avocado oil in a small saucepan and fry minced garlic and scallion for 1-2 minutes until fragrant, then add chili flakes and continue to fry for another minute.
Add soy sauce, sugar, and rice vinegar and let it simmer for a minute.
Whisk in cornstarch mixture and water and bring to a boil, then stir until sauce begins to thicken and add the remaining scallions (green parts).
Panko-crusted tofu
Preheat oven to 400 F or 200 C.
Cut tofu in half horizontally and place it wrapped in a clean kitchen towel between 2 cutting boards.
Prepare the batter by whisking flour, cornstarch, salt, spices, and plant milk in a shallow bowl until smooth, adding 1-2 extra tablespoons of plant milk if too thick.
Add breadcrumbs to a second shallow bowl.
Generously cover both tofu pieces from all sides with the batter, then press into the breadcrumbs until evenly coated.
Bake tofu on a lined baking sheet for 20 minutes, carefully flip it over, and bake for another 25-30 minutes until lightly browned and crispy.
Assembly
Cook brown rice according to package instructions.
Stir-fry broccoli in a pan with a little oil until tender.
Cut tofu into slices and serve over brown rice and broccoli.
Top with the spicy sauce and enjoy.
