Panko-Crusted Tofu with Spicy Garlic and Scallion Sauce
Ingredients
- Brown rice
- Broccoli
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 diluted in 1/2 cup water
- 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
Preparation
Finely dice garlic and the white part of the scallions, and slice the green part.
Heat up avocado oil in a small saucepan.
Fry the diced garlic and scallion for 1-2 minutes until fragrant, then add chili flakes and continue to fry for another minute.
Add soy sauce, brown sugar, and rice vinegar and let it simmer for a minute.
Whisk in the cornstarch mixture and water and bring to a boil.
Stir until sauce begins to thicken, then add the sliced green parts of the scallions.
Preheat oven to 400 F / 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. If the batter appears too thick, add 1-2 extra tablespoons of plant milk.
Add breadcrumbs to a second shallow bowl.
Generously cover both tofu pieces from all sides with the batter, then press it into the breadcrumbs until all sides are 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.
Cook brown rice according to package instructions.
Stir-fry broccoli until slightly softened.
Cut tofu into slices, serve over brown rice and stir-fried broccoli, and top with the spicy sauce.
