Lentil Crusted and Crispy Tofu
Firm Tofu - cubed after drained from liquid - ready to season and cook in skillet
As much as I used to love cooking, eating and ordering tofu dishes in restaurants I became very concerned as I read so many controversial opinions about soybeans. Soybeans are an extremely controversial topic in the food and health world having to do with estrogen levels and side effects even amongst males. I decided to just stay away form tofu and all soybeans for years for - until more data from reliable, well studied sources educated me and the world about its benefits and the real truth about soybeans and TOFU!
Everything in moderation, right! I now enjoy and feel good about eating a tofu dish once in awhile and loving my edemamas. Another delicious protein dish on the docket! Yay!
Soybeans are a great source of protein and high levels of manganese, calcium and selenium and many more benefits. For more details please check out the studies on Pubmed.com, Dr.Axe.com Co-Founder of Ancient Nutrition and Dr. Christiane Northrup - women’s heath advocate book author: Women’s Health. A half cup of tofu contains 10 grams of protein, 88 calories, 2 grams of carbs and 5.5 grams of fat. Pretty awesome and yum for the tum!
Note: use NON-GMO tofu products! Be mindful about toxins, harmful bacterial, synthetic herbicides and genetically modified products in general in your food. Gotta be a food detective!
Crispy Tofu Cubes
Mise En Place: Crispy Tofu and Dipping Sauce
Recipe
1 package tofu - extra firm
3 tbsp lentils
1/4 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp finely ground salt
1/2 cup extra virgin olive oil
Tofu Dipping Sauce
1/4 cup rice wine vinegar or lemon juice or rice. vinegar apple cider vinegar
2 tbsp sugar - options: munk fruit powder, coconut sugar, maple syrup
1/2 medium orange juice freshly squeezed
1 clove garlic - chop - the processor will mince the garlic
1 tsp chili garlic saucee
1 tbsp arrowroot (substitute for corn starch)
1/4 cup water
1/4 cup cilantro
Instructions for Dipping Sauce
place all ingredients except water, arrowroot and cilantro in a food processor
pulse the processor for a few seconds until the garlic is fully minced (you can do all the prep with a whisk as well - make sure you mince the garlic)
add the water and arrowroot to the processor with the other ingredients - if the sauce gets too thick add a little bit more water. Arrowroot will thicken the sauce
add the cilantro and pulse for a few seconds until cilantro is chopped - try not to pulse too long - the sauce will appear green - less pulsing the better for color and nutrition
drain the firm tofu - a weighted food. can helps squeeze out the liquid
Instructions for Tofu
drain tofu from package and wrap the block of tofu in a clean dishtowel and place on counter with a heavy weighted can of e.g. green beans on top of tofu to press out the excess fluid
while tofu is pressing the fluid out prepare the dipping sauce
prepare the crust that you’ll be rolling the tofu in before cooking
tofu crust: place lentil in a coffee grinder and pulse for a few seconds until lentils are pulverized - consistency of a course flour
combine the lentils and seasonings on a plate and stir until well combined
cooking the tofu: remove the tofu from the dishtowel and slice into 1 inch cubes
thoroughly coat the tofu cubes in the lentil crust mix on all sides
heat 2 tbsp of olive oil in a large skillet over medium heat - please don’t over grease the pan - I prefer not to over grease the tofu
once the oil is heated place the crusted tofu in the skillet and allow the tofu to get lightly brown on one side before turning on the other side - so both sides of the tofu get crispy
to keep the tofu cubes crispy warm up your toaster over and place the first batch (as you’re cooking the other cubes) in the toaster oven tray - at 250 degrees
place the tofu on a dish with your dipping sauce in a small serving bowl
and of course you can add a vegetable side dish and sprinkles of chopped scallions on top of the tofu for a beautiful presentation, taste and nutrition
Much love,
Genia