Chad and I decided to make tofu for dinner. It was delicious. But not only that, it’s gluten free & vegetarian!
After watching the documentary ‘Get Vegucated’ this weekend, I have been on a ‘no meat’ kick.
Doesn’t this just make your mouth salivate??
Here is the list of ingredients:
3 Tbsp extra virgin olive oil
14 oz of extra firm tofu
3/4 cup cornstarch
1/4 cup yellow cornmeal
Sweet Chili Glaze:
1/2 cup water
1/2 cup rice vinegar
1/3 cup sugar
6 garlic cloves, minced
3 tsp Asian chili-garlic sauce
2 tsp cornstarch
1/4 cup minced fresh cilantro
Set the tofu aside.
Whisk 3/4 cups cornstarch and 1/4 cup cornmeal together in a shallow dish. (I prefer a square dish). Set aside.
For the glaze, whisk together water, rice vinegar, sugar, garlic, chili-garlic sauce, and 2 tsp cornstarch. Pour into sauce pan and let simmer over medium heat until it’s reduced and syrupy. Stirring occasionally.
Pour olive oil onto your skillet and let it heat up. While the olive oil heats up, remove the paper towel from the tofu. Lightly season tofu with salt and pepper.
Return to your cornstarch/cornmeal mixture. Thoroughly coat the tofu by rolling it in the cornstarch/cornmeal mixture. After you coat each one, place on skillet and cook until crisp and lightly golden on all sides. (about 10 minutes) I like to use a pair of sauté tongs to help flip the tofu as needed.
Finally, remove the sweet chili glaze from the heat and add the cilantro.
Place tofu on your plate, drizzle the sweet chili glaze over every piece, and ENJOY!!!