Crispy Tofu with Black Rice, Avocado & Sesame
Maybe it’s the Montana in me, but hand me a hunk of meat and I’ll know exactly what to do.
Wanna give me a challenge?
Toss me a brick of tofu.
And because I’m built the way I am, it means once I realize that, I’ll start playing with tofu every day until I can make it all kinds of delicious-like.
But it turns out I didn’t actually even have to try.
So now I fully intend to tofu everythinggg.
Hehe.
All kidding aside, this Crispy Tofu with Black Rice, Avocado & Sesame could EASILY be mistaken for some of the most tender and delicious crispy chicken you ever did taste - and it’s so easy, it’s officially became part of our weekly meal rotation.
here’s what you’ll need
a block of firm tofu, dried and cubed
1 cup cornstarch
2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp Sriracha
1 tbsp sesame oil
1/4 tsp ginger powder
avocado, sliced
rice
green onions, thinly sliced
sesame seeds
butter
extra virgin olive oil
here’s what you’ll need to do
Cook rice according to package directions.
Remove tofu from packaging, pat dry and cut into cubes that are about the size of dice.
In a medium-sized mixing bowl, toss dry, cubed tofu with cornstarch until fully coated.
In a separate bowl, combine soy sauce, maple syrup, Sriracha, sesame oil and ginger powder. Set aside.
Over medium heat, saute cornstarch-coated tofu cubes in oil for a couple minutes on each side.
Once all edges are golden and delicious, turn down the heat and add your bowl of sauce to the pan. Gently toss until your tofu is fully coated.
Serve crispy tofu over rice. Not gonna lie, I like to put a little pat of butter in the rice, too.
Add a side of avocado slices, and sprinkle generously with sesame seeds and thinly sliced green onions.
Drizzle with more Sriracha if you like.
Enjoy!