Here’s a super healthy and delicious appetizer that’s easy to make. It’s even vegan, if that’s your thing.
I can’t remember were I saw the original recipe, but there’s only so much variation possible with making these, and that’s the marinade. In reality, you could marinade these with just about anything and they’d be good. Below is my take on the idea.
Oh, and there’s one more cool thing about these: the coating becomes crispy after baking.
What you’ll need:
- 0.33 cups coconut flour (coating with corn starch and frying could work, too)
- 0.5 cups of your favorite Asian sauces, such as soy sauce, golden mountain sauce, fish sauce (not vegan). Use any combination.
- 2T olive oil
- 1 package firm or extra firm tofu
What to do:
Drain the hell out of the tofu. I empty the container it comes in, then put the tofu on a plate with a rim and place a cast iron fry pan on it for an hour.
Once drained, slice the tofu into cubes. I found that smaller cubes are better than larger cubes for reasons I’ll explain later.*
Mix the marinade, and add it to the tofu in a sealed back and marinate for up to an hour, turning the bag every so often to ensure consistent coating.
When done marinating, drain off the marinade (save for dipping, if you like) and roll the cubes in the coconut flour to coat. Put on a baking sheet lined with parchment paper. I sprayed a bit of cooking spray on the parchment paper, but I’m so sure that was needed.
Bake at 400 degrees for 20 minutes. Turn (not sure this is really necessary) and cook for about 20 more minutes, or until a crisp layer forms on the outside of the tofu.
Pierce with toothpicks and serve with your favorite dipping sauce or remaining marinade.
*One thing I noticed about these is the coconut flour makes the cubes seem a bit dry because the flour absorbs the moisture in your mouth when you bit into it. I think this would be remedied by making the cubes smaller. I’d say the cubes I cut should be about half that size.