Super Tofu

If you’re one of those people who thinks that tofu is gross or that it doesn’t taste good, here is a recipe that will change your mind! The key to making tofu tasty is marinating it well and finding a brand or type of tofu that has a texture that you like. I adapted the “fish” recipe from Rhea Parson on One Green Planet here. I tried to use tempeh (which is healthier) numerous times, but no matter how I prepare it, it is too hard or not flavourful enough for my taste. In my version, I used the Extra Firm Silken Tofu from Morinaga instead of tempeh. You can also use regular (non-silken) tofu if you prefer that – just make sure that it’s extra firm. I did not pair the tofu with any chips. Instead, I paired it with a light slaw. I originally prepared the slaw with just pickle juice, but I decided to add the leftover tartar sauce into the slaw and it turned out to be delicious. The batter is light so don’t worry about feeling gross after eating something deep-fried. You can also pan-fry the tofu until it’s golden/crispy. Either way, you’ll end up with tasty, crispy tofu.

If you would like to enjoy a soy-free light slaw, here is the recipe that you are looking for.

Vegan, Gluten-Free

Time: 1 hour

Servings: The tofu serves 2-3; the slaw serves 10-12 (I made a lot of it to bring to work as a side dish).

INGREDIENTS:

349g                       Extra Firm Tofu, 1cm slices

1 cup                     Vegetable oil (for frying)

Tofu Marinade:

½ cup                    vegetable oil

1 tbsp                    nutritional yeast flakes

1 tsp                      chilli powder

1 tsp                      paprika

½ tsp                     turmeric

½ tsp                     coriander powder

Salt to taste

Batter:

1 cup                     chickpea flour

½ tbsp                   garlic powder

½ tbsp                   baking powder

½ tbsp                   chilli powder

1/8 cup                 apple cider vinegar

6-8oz                     club soda

About ½ cup       arrowroot powder

1 tsp                      salt

Tartar Sauce/Dressing:

½ cup                    Vegan mayo (I used Earth Island’s Organic Vegenaise; it

contains soy)

1                              large dill pickle, minced

1 tbsp                    lemon zest

2 tsp                      lemon juice

Slaw:

½                             red cabbage, sliced thinly

½                             green cabbage, sliced thinly

½ cup                    green onion, chopped finely

4                              large carrots, grated

1 cup                     pickle juice

Optional: Take ½ of the tartar sauce and mix into the slaw.

 

Instructions:

1. Mix all of the ingredients for the tofu marinade. Use a brush to apply the marinade onto all 6 sides of each piece of tofu. Set aside.
2. Prep all of the veggies, except for the green onion, for the slaw. Mix in a bowl with the pickle juice. Toss well every 5-10 minutes. Set aside.
3. Mix all of the ingredients for the tartar sauce. Keep cool in the fridge. If you’d like to add the tartar sauce into the slaw, take half the portion and mix it into the slaw.
4. Mix all of the dry ingredients for the batter; add the apple cider vinegar; slowly add 6oz of the club soda. If you prefer a lighter batter (even though it is fairly light as it is), add 8oz instead of 6 oz of the club soda.
5. In a medium-sized stainless steel pot (I chose a pot, to prevent the oil splashing everywhere), adjust temperature to medium high (I used 9 – the highest is 12 on my cooktop). After a few minutes, the temperature should be high enough. Lightly coat each slice of marinated tofu with arrowroot powder and dip into the batter. Immediately place the tofu into the pot of hot oil. Remove when the tofu is golden/brown.
6. Serve the tofu with the slaw. Sprinkle the green onion on top of the slaw for garnish; mix into slaw when it is ready to be enjoyed. Bon appetite:)