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Panko-Crusted Tofu by crispy tofu paired with some yummy Spicy Garlic and …

2 min read

Panko-Crusted Tofu

by @plantbased.traveler

😋 crispy tofu paired with some yummy Spicy Garlic and Scallion Sauce, Brown Rice, and Broccoli! You’ll find the recipe for this bowl below ❤️

👉🏼Panko-Crusted Tofu
1 package of extra-firm tofu, lightly pressed
1.5 tbsp flour of choice (I used whole wheat)
1.5 tbsp cornstarch
1/4 cup of unsweetened plant milk
1/4 tsp of garlic, onion, paprika, and chili powder each
1 tsp of salt
1/2 cup panko bread crumbs

​Preheat oven to 400 F/ 200 C.
Cut tofu in half horizontally and place it wrapped in a clean kitchen towel between 2 cutting boards.
Prepare the batter by whisking flour, cornstarch, salt, spices, and oat milk in a shallow bowl until smooth. If the batter appears too thick add 1-2 extra table spoon of plant milk. Add breadcrumbs to a second shallow bowl.
Generously cover both tofu pieces from all sides with the batter, then press it into the bread crumbs until all sides are evenly coated.
Bake tofu on a lined baking sheet for 20 minutes, carefully flip it over, and bake for another 25-30 minutes until lightly browned and crispy.

👉🏼Spicy Garlic and Scallion Sauce:
1 tbsp avocado oil
4 garlic cloves
2 scallions
1/2 tbsp chili flakes
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp cornstarch, diluted in 1/2 cup of water +
3/4 cups of water

👉🏼Finely dice garlic and the white part of the scallions, and slice the green part.
Heat up avocado oil in a small saucepan. Fry minced onion and scallion for 1-2 minutes until fragrant, then add chili flakes and continue to fry for another minute.
Add soy sauce, sugar, and rice vinegar and let it simmer for a minute. Whisk in cornstarch mixture and water and bring to a boil. Stir until sauce begins to thicken, then add the remaining scallions (green parts).

👉🏼Cut tofu into slices, serve over some brown rice, stir-fried broccoli, and top with the spicy sauce. Enjoy!

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