You’ve Never Seen Tofu Like This

Video Description

If you’re after a bold, flavor-packed tofu recipe that delivers pure satisfaction, this one makes the cut. This Chili Crunch Tofu recipe is unapologetically delicious, easy to throw together, and hits that perfect balance of casually elegant. Great for a weeknight meal—fancy enough for date night or a small dinner party. The sauce is crazy! Wildly good. I use it on everything. Full recipe is below until I find time to get it up on the new website. Haven’t signed up for the newsletter yet? I haven’t written one either—but I will. Soon. It’ll be filled with new recipes, ideas, and the same no-bull flavor you’ve come to expect. You won't have to worry about me sending to many :). https://dereksarno.com/ And yeah… I know vegan fish sauce isn’t a vinegar but if you don’t have any on hand, a splash of vinegar (like coconut or apple cider) can work as a stand-in—just use it sparingly. Lastly—Gary’s still looking for a home. He’s in Austin, Texas and deserves someone awesome. Serious inquiries only https://www.austingermanshepherdrescue.org/our-dogs/gary --------- Tofu Chili Crunch with Garlic Rice Serves 2 Ingredients Tofu & Veg: 1 block (450g) extra firm tofu, pressed & halved 1 zucchini (or courgette), sliced on a diagonal 1 summer squash, sliced same as zucchini 2 celery stalks, sliced on a diagonal 1 small head broccoli, cut into florets Neutral oil, salt, black pepper Garlic Rice: 1 cup jasmine rice 1.5 cups water 5 medium-small, cloves garlic, thinly sliced Chili Crunch Sauce: 2 tbsp chili crisp 2 heaping tbsp plant-based mayo (or non-dairy yogurt) Splash of vegan fish sauce (or coconut vinegar may work) 1 tbsp agave syrup Garnish (optional but recommended): Fresh coriander (cilantro), torn 3 green onions, chopped Fresh mint, torn Red chilies, thinly sliced Instructions: 1. Prep tofu & veg mise en place: Cut tofu in half-length wise. Slice all veg. Blanch broccoli by pouring boiling water over it and letting it sit covered 2–3 min. strain to dry. 2. Garlic rice: Fry sliced garlic in oil until golden. Stir in rinsed rice. Add water to cover by 1 knuckle (see video). Bring to boil, then lower simmer covered until done (10 -15 min). 3. Sear tofu & veg: Sear tofu in a hot cast iron or fry pan until golden on each side. Add veg to pan cut-side down and top with blanched broccoli. (If easier use two pans) Layer the creamy chili crunch sauce liberally to cover the tofu. Roast for 20 -30 minutes at 375 convection/ 400 bake. (180 - 200c) or until everything is well golden and the sauce is molten lava.