Crispy Italian Tofu
Marinated and full of flavour, this Crispy Italian Tofu adds crunchiness and protein to your rice bowl or noodles! Great drizzled with a little Caesary Dressing, this crispy addition will be enjoyed by all, even those tofu-doubters still out there!
| Servings | Prep Time |
| 2-3servings | 20minutes |
| Cook Time | Passive Time |
| 5minutes | 30minutes or more |
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Ingredients
- 1 block extra firm tofudrained and rinsed. I don’t press this variety.
- 2Tablespoons fresh lemon juice
- 2-3cloves garliccrushed
- 1Tablespoon nutritional yeast-adds a cheeziness and some B12
- 1teaspoon fresh oreganofinely chopped (sub 1/2 teas of dried)
- 1teaspoon fresh basilfinely chopped
- 1/4teaspoon onion powder
- salt and pepper to taste
- 1/2cup cornstarch or potato starch
- 1/2 – 1cup panko bread crumbsUse the gluten-free version, if desired.
- vegetable oilfor frying
Instructions
- To make the marinade, just combine the lemon juice, crushed garlic, chopped herbs and salt and pepper.
- Drain, rinse and cut the tofu into small cubes.
- Stir the marinade with the tofu chunks until evenly dispersed. Cover and let soak for at least 30 minutes, stirring occasionally to ensure even soaking. I like to let it soak overnight sometimes.
- After the cubes have soaked up the flavours, toss them with some cornstarch and then into some panko crumbs.
- Fry in a pan of hot oil for 2-4 minutes, stirring to ensure even cooking. Drain on a paper towel and lightly salt, if desired. A cast iron frying pan is great for this!
- I stir-fried some pre-cooked brown rice with some onion, garlic, sweet peppers, chives and chopped basil. When serving, I topped it with some chopped tomatoes and served it with some Caesary Dressing to drizzle over. Enjoy!
Recipe Notes
Try drizzling over or dipping these into a little Caesary Salad Dressing
Great without it, but it adds even more delicious “Italian” flavour! Enjoy!