Panko-Crusted Tofu with Spicy Sauce

1. Preheat oven to 400 F or 200 C.

2. Cut tofu in half horizontally and place it wrapped in a clean kitchen towel between 2 cutting boards.

3. Prepare the batter by whisking flour, cornstarch, salt, spices, and plant milk in a shallow bowl until smooth. If the batter appears too thick, add 1-2 extra tablespoons of plant milk.

4. Add breadcrumbs to a second shallow bowl.

5. Generously cover both tofu pieces from all sides with the batter, then press it into the bread crumbs until all sides are evenly coated.

6. 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.

Spicy garlic sauce

1. Finely dice garlic and the white part of the scallions, and slice the green part.

2. Heat up avocado oil in a small saucepan.

3. Fry diced garlic and white scallions for 1-2 minutes until fragrant, then add chili flakes and continue to fry for another minute.

4. Add soy sauce, sugar, and rice vinegar and let it simmer for a minute.

5. Whisk in cornstarch mixture and water and bring to a boil.

6. Stir until sauce begins to thicken, then add the remaining scallions (green parts).

Serving

1. Cut tofu into slices, serve over brown rice and stir-fried broccoli, and top with the spicy sauce.