I’ve been sharing plant based recipes on this blog for almost a year now…and I haven’t posted a tofu recipe?? What kind of vegan am I?? JK. But really…I used to (pre-vegan) constantly say how I was scared of tofu, then I learned what everyone says is true: if you don’t like tofu, you haven’t had good tofu. And THIS tofu?? Get ready. It’s crispy, sweet, sticky, deliciousness.

Recipe

Serves: 2-3

Cook time: 30 minutes + pressing time

Ingredients

• 1 block of firm or extra firm tofu
• Tapioca flour or corn starch – just enough for coating
• Juice of 1 lemon
• 3 tbsp honey
• 2 tsp minced ginger
• 1 tsp salt
• 1-2 tbsp coconut oil – for frying

Instructions:

• Slice your tofu in half to make 2 thinner sheets. Place under something heavy wrapped in towels to press. 10ish minutes is optimal, but do what you have time for!
• Break tofu up into pieces – we don’t want perfect shapes! Think funky chicken nugget shapes
• Coat tofu in starch
• Air fry at 400 for about 10 minutes, flipping halfway through
• Combine lemon juice, honey, minced ginger, and salt and mix thoroughly
• Once tofu is done in the air fryer, add coconut oil to a pan
• Add in tofu and fry on med-high until golden brown, about 5-7 minutes
• Remove tofu from pan
• Add honey sauce to pan and cook on low-med until it begins to bubble and slightly thickened
• Once thickened, add tofu back in and cook until well coated – be careful not to let it cook for too long or you will lose the crispiness!
• Remove tofu from pan, and serve onto of rice with some stir fried veggies!