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Crispy Sticky Tofu Gesunde Einfache Rezepte

I cook this when the day runs long and my brain says keep it simple. Cubes of tofu turn crisp in a hot pan, then meet a sweet soy glaze. Rice waits. Edamame waits. We plate and we eat. Calm kitchen. Happy bowl. This fits our Gesunde Einfache Rezepte mood and it never lets me down. I love Veggie Rezepte that feel relaxed. No stress. No mess. This one belongs with Einfache Gesunde Rezepte and it earns the spot. Garlic sings. Ginger lifts. The glaze sticks in a way that makes every bite shine. If you are new to tofu, welcome. Tofu Rezepte can feel tricky, yet this one plays nice. We dust the cubes with cornstarch and they turn golden. Then the tofu gets a warm bath in soy and maple and vinegar. It clings. It coats. I spoon extra over the rice. Tofu Rezepte Einfach is the promise here. We keep flavor big and steps short. I file this with Gesunde Rezepte and all my favorite Tofu Gerichte. Leftovers taste great the next day, if you can wait that long.
Arbeitszeit15 minutes
Koch-/Backzeit15 minutes
Gesamtzeit30 minutes
Kategorie: Main Course
Küche: Asian
Stichwort: crispy tofu, einfache gesunde rezepte, Emilia, emilia rezepte, gesunde einfache rezepte, gesunde rezepte, sticky tofu, tofu bowls, Tofu Gerichte, Tofu Rezepte, Tofu Rezepte Einfach, Veggie Rezepte
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

Tofu Ingredients

  • 1 14 oz package extra firm tofu
  • 2 tablespoon cornstarch
  • 1/2 cup soy sauce or coconut aminos
  • 3 tablespoon maple syrup
  • 2 tablespoon sesame oil
  • 2 tablespoon rice vinegar
  • 3 cloves minced garlic
  • 1 tablespoon grated ginger

Bowl Toppings

  • 3 cups cooked rice
  • 2 cups steamed edamame
  • 1 avocado
  • optional sesame seeds and spring onions to garnish

Anleitung

  1. Open the tofu, drain the liquid, and press out extra moisture.
  2. Cut tofu into small or medium cubes. Add cubes to a container with cornstarch. Close the lid and shake until coated.
  3. Heat olive oil in a pan over medium heat. Cook tofu and turn until each side is crisp.
  4. Blend or whisk soy sauce, maple, sesame oil, rice vinegar, garlic, and ginger.
  5. Pour sauce over the tofu. Cook a few minutes until the sauce thickens and turns glossy.
  6. Assemble bowls with rice, tofu, edamame, and avocado. Finish with spring onion and sesame seeds.

Tipps & Hinweise

Press the tofu for thirty minutes for the best crust. Cut the cubes small for more crisp edges. Let one side brown before you flip. Use tamari for a gluten free swap. Bake a batch of tofu in advance and keep it in the fridge for quick meals. Leftovers keep for four days in a sealed container.