I know tofu is not everyone’s cup of tea, some insist that it is bland and flavourless, but if you cook it right, tofu is wonderfully delicious and pack full of protein. The key is to pair it with a sharp and well-seasoned sauce/dressing and it will absorb all the flavours like a sponge. This recipe here calls for firm tofu and my favourite way to cook it is to dust it first with seasoned corn starch or potato starch, then pan-fry it until crispy and golden brown, follows by coating them generously with the silky and flavourful Tamari Peanut sauce just before serving. The second you sink your teeth into a piece of these luscious jewels, you will change your mind about tofu forever.
- 200g Organic Non-GMO firm tofu
- 3/4 – 1 cup Potato starch (or corn Starch)
- 1-2 tsp. garlic powder
- 1 medium courgette
- Sesame seeds (for garnish)
- Vegetable oil for frying
For the peanut sauce:
- 2 tbsp. pure peanut butter
- 1 tbsp. tamari or regular soy sauce (if gluten free is not an issue)
- 1-2 tbsp. water
- 1 tbsp. mirin
- 1 tsp. lime juice (or rice vinegar)
Drain tofu and wipe the excess water with a kitchen paper. Slice it in approximately 6mm thick pieces, lay them on one half of a kitchen towel (or a kitchen paper) and fold the other half on top to gently press out excess water from the tofu pieces.
Transfer them to a large plate and season them lightly with garlic powder and finely ground black pepper. Set aside.
Prepare the peanut sauce by combining all of its ingredients (apart from water) in a small mixing bowl, then gradually add in water, one tablespoon at a time, until creamy but not runny, and the sauce will coat on the back of a spoon. Have a taste and adjust seasoning if needed. Set aside.
Warm about 2 tbsp. of vegetable oil in a non-stick frying pan. Place potato starch on a plate and coat each piece of seasoned tofu evenly with the starch, shake off excess starch before lower the piece in the pan. Pan-fry each side for about 2-3 minutes or until it is golden brown and crispy. Transfer them to a cooling rack lined with kitchen paper. Repeat with the remaining tofu pieces.
Transfer the cooked crispy tofu on a plate and pour over the peanut sauce and make sure they are evenly coated.
Use a vegetable peeler to peel the courgette into ribbons. Lay them on two warm serving plate and then topped with the peanut tofu, sprinkle the sesame seeds before serving. It is lovely to serve this with steamy hot rice.