CRISPY TOFU WITH PINEAPPLE & GLASS NOODLES
January 21 2021
If you’re looking for a quick, easy vegetarian meal, you will love this recipe. I don’t often cook with tofu, but recently I have been mastering crispy tofu and I’m loving it!
I always encourage my clients to include more plant based proteins in their diet; not only for health benefits, but also for variety. Variety keeps things interesting in the kitchen and gives your palate the chance to explore new foods. Including more plant based proteins like tofu, edamame beans and legumes are not only nutritious, but are super easy and quick to prepare.
Even though I love eating a variety of meats, a meatless meal a couple times a week can taste just as good! The key with tofu, in my opinion, is to use lots flavourful spices and to get it nice and crispy. When you use the extra firm tofu and drain the excess water, the crispy tofu turns out perfectly!
Crispy Tofu with Pineapple & Glass Noodles
Stir Fry Sauce
- 1 tbsp Sesame oil
- 4 cloves garlic crushed
- 1 tbsp fresh ginger ground
- 1/4 cup soy sauce
- 1 lime juiced
- 1/2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tsp sambal chilli garlic sauce *spicy (use more or less as you can handle)
- 1 pinch salt to taste
- 1 pinch ground pepper to taste
- 450 g extra firm tofu (press and drain excess liquid for best results) cut into cubes
- 1 tbsp canola oil
- 2 cups Glass Noodles or rice noodles (soak in warm water to soften, drain and set aside)
- 1 onion cut into large slices
- 2 cups broccoli cut into florets
- 2 carrots sliced thinly
- 1 celery stalk sliced
- 1 cup mushrooms sliced thinly
- 1 zucchini
- 1 cup pineapple
- 2 green onions for garnish
- 1/2 tsp sesame seeds (optional) for garnish
- In a small bowl, whisk sesame oil, garlic, ginger, soy sauce, lime, vinegar, hoisin, chilli garlic paste, salt and pepper and set aside. Use half of sauce for the tofu and half for the second part of the recipe.
- In a large (or extra large pan/wok), heat your pan and add an even coating of canola oil. Add tofu and cook on high heat for 6-8 min. Make sure your pan is not crowded and don't stir the tofu until the first layer gets crispy.
- Rotate tofu once the first layer starts to brown, and continue to rotate for all sides to get crispy. Drizzle 1/2 the sauce from step one and stir for 1-2 min. Remove tofu when ready and keep warm in a separate dish.
- In the same pan, drizzle some canola oil, and sauté onions, carrots, broccoli, celery mushrooms and zucchini. Cook on high heat for 5-7 min, and do not over cook veggies (they should still have a nice crunch to them). Add a splash of water if your pan is getting try.
- Add softened noodles, pineapple, cooked tofu and remaining sauce from step 1. Gently stir all together to mix in the flavours (you can use to large serving spoons or tongues to mix).
- Turn off the heat, serve and garnish with green onions and sesame seeds (optional).