Indulge in the Perfect Harmony of Crispy Fried Tofu and Roasted Pepper Tomato Sauce
This recipe offers a tantalizing combination of flavorful crispy fried tofu paired with a vibrant roasted pepper tomato sauce. Not only is this appetizer or snack flavorful but it’s also satisfying. Moreover, this recipe is easy to pull together in just a few simple steps.
To begin, dry the tofu very well. That means draining the liquid that the tofu is usually submerged in and dry well. Specifically to dry the tofu, simply wrap them in a clean kitchen towel and set aside for fifteen to twenty minutes. The towel will become very damp indicating that most of the liquid is out of the tofu. This step is critical for the tofu to cook to a crispy texture.
Next, while counter intuitive, a simple but flavor packed marinade drizzles all over the dried tofu. Not to worry, the next step creates the absorption barrier that will result in the crispy texture. But first, let’s talk marinate. A marinade mixture of fresh garlic and oregano along with mustard, fresh lemon juice, freshly ground black pepper, olive oil and kala namak smothers the tofu with an abundance of flavor. Importantly to create the flavorful crispy fried tofu, seasoned corn starch dusts the exterior of cut up tofu.
Further, the final stage of creating the most flavorful crispy fried tofu is frying them in a shallow layer of avocado oil. For this step, the use of a cast iron skillet works best. The cast iron pan is the perfect non stick vessel. The tofu fries take about four minutes to cook each batch of fries.
How to serve, store and reheat the Crispy Fried Tofu
What’s more, the flavorful crispy tofu fries goes well with the luscious roasted bell pepper tomato sauce. The vibrant colors and flavors of red and orange bell peppers, along with tomatoes, garlic and red onion are roasted to perfection. Finally the roasted veggies are pureed along with lime and lemon juice to create the perfect complement to the flavorful crispy fried tofu, that’s a perfect appetizer or snack!
While this flavor backed appetizer works best served after it’s first made, it does store well in the refrigerator for up to three days. To reheat, simply refry on the stove top or heat in a preheated 425F/218C degree oven for up to six minutes. Although there is never much of it leftover.
Looking for more delicious recipes?
Besides our flavorful crispy fried tofu, this crispy oven-roasted chicken is a delightful addition to any menu. What’s more, our miso-marinated chilean sea bass served in miso soup will have you coming back for more.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Flavorful Crispy Fried Tofu
Equipment
- 1 Cast Iron Skillet double handle
Ingredients
- 2 blocks extra firm tofu
- 3 – 4 tablespoons avocado oil
- 2/3 cups corn starch
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kala Namak (Black Salt))
FOR THE MARINADE
- 1 clove garlic peeled and grated
- 1 – 2 teaspoons fresh oregano finely minced
- 1/2 large lemon juiced (1 tablespoon)
- 1 teaspoon dijon mustard grey coupon (can sub vegan friendly mustard)
- 3/4 teaspoon kala namak black salt
- 1/2 teaspoon freshly ground black pepper
- 3 – 4 tablespoon extra virgin olive oil
For the roasted bell pepper tomato sauce
- 1 red bell pepper seeded and chopped
- 1 orange bell pepper seeded and chopped
- 2 vine ripened tomatoes seeded and chopped
- 1/4 large red onion or 1 small. Peeled and roughly chopped
- 3 cloves garlic peeled and roughly chopped
- 1 -2 teaspoon fresh oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 – 4 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro
- 1/2 lemon juiced
- 1/2 lime juiced
Instructions
Prep the tofu
- To remove excess liquid from the tofu, drain the liquid. Add the tofu blocks onto a clean absorbent kitchen towel. Wrap the tofu and let it rest for 15 to 20 minutes until the tofu feels less wet/damp.2 blocks extra firm tofu
Make the marinade
- In a small bowl, add the marinade ingredients and mix thoroughly to combine.1 clove garlic, 1 – 2 teaspoons fresh oregano, 1/2 large lemon, 1 teaspoon dijon mustard , 3/4 teaspoon kala namak, 1/2 teaspoon freshly ground black pepper, 3 – 4 tablespoon extra virgin olive oil
Cut up and Marinade the tofu
- Once the tofu has dried out a bit – cut up the blocks into 1/2 inch rectangular pieces – like French fries cut.2 blocks extra firm tofu
- Add the tofu to a half sheet pan. Pour the marinade all over the tofu. Gently rub the pieces to coat the strips. Set aside for 15 to 20 minutes.
Preheat oven 425F/218C Degrees
- Line a half sheet pan with parchment paper
- Add the bell peppers, tomatoes, red onions, garlic, oregano, salt, freshly ground black pepper and olive oil. Toss the vegetables to coat with the seasoning.1 red bell pepper, 1 orange bell pepper, 2 vine ripened tomatoes, 1/4 large red onion, 3 cloves garlic, 1 -2 teaspoon fresh oregano, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 2 – 4 tablespoons extra virgin olive oil
- Roast the veggies 15 to 20 minutes until lightly charred.
- Remove the roasted vegetables from the oven. Allow to cool slightly.
- Dump the vegetables into a mini food processor or blender. Add in the cilantro, lemon and lime juices. Puree to desired smoothness. Adjust seasoning as desired. Pour into a mini ramekin and serve with the tofu fries or as desired.1/2 cup fresh cilantro, 1/2 lemon , 1/2 lime
Meantime, Heat a cast iron skillet over medium high flame
- Add the corn starch onto a plate or quarter sheet pan. Season with the kala namak and freshly ground black pepper. Mix thoroughly to combine.2/3 cups corn starch, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon Kala Namak
- Coat each piece of the tofu thoroughly with the cornstarch. Note: I do this one piece at a time to ensure the tofu does not break.
- Add the avocado oil into the hot skillet. Working in batches, fry the tofu on all sides until golden. Takes about 4 to 5 minutes per batch. Remove to a paper towel lined plate using a fish spatula.3 – 4 tablespoons avocado oil
Serve with the roasted pepper tomato sauce. Enjoy!
Nutrition
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