This easy and flavourful version of tofu is quick and delicious. The garlicky marinade is soaked through and the crunchy texture makes a perfect addition to a garden rice stir fry.
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| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes or more |
| Servings |
servings
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Ingredients
- 1 block extra firm tofu drained and rinsed. I don't press this variety.
- 2 Tablespoons fresh lemon juice
- 2-3 cloves garlic crushed
- 1 Tablespoon nutritional yeast -adds a cheeziness and some B12
- 1 teaspoon fresh oregano finely chopped (sub 1/2 teas of dried)
- 1 teaspoon fresh basil finely chopped
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup cornstarch or potato starch
- 1/2 - 1 cup panko bread crumbs Use the gluten-free version, if desired.
- vegetable oil for frying
Ingredients
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Rate this recipe!
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Instructions
- To make the marinade, just combine the lemon juice, crushed garlic, chopped herbs and salt and pepper.
- Drain, rinse and cut the tofu into small cubes.
- Stir the marinade with the tofu chunks until evenly dispersed. Cover and let soak for at least 30 minutes, stirring occasionally to ensure even soaking. I like to let it soak overnight sometimes.
- After the cubes have soaked up the flavours, toss them with some cornstarch and then into some panko crumbs.
- Fry in a pan of hot oil for 2-4 minutes, stirring to ensure even cooking. Drain on a paper towel and lightly salt, if desired. A cast iron frying pan is great for this!
- I stir-fried some pre-cooked brown rice with some onion, garlic, sweet peppers, chives and chopped basil. When serving, I topped it with some chopped tomatoes and served it with some Caesary Dressing to drizzle over. Enjoy!
Recipe Notes
Try drizzling over or dipping these into a little Caesary Salad Dressing
Great without it, but it adds even more delicious "Italian" flavour! Enjoy!
