Crispy Keto Tofu Food
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
Steps:
- Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
- Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
- Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
- Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CRISPY LOW-FAT TOFU
This is more a technique than a recipe, but I've found it a GREAT way to get the texture & taste of the kind of fried/gilled tofu that works well on sandwiches, in Vietnamese and noodle dishes, etc. I'll post several of my favorite soaks/braises for this at some point.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 30m
Yield 3-4 fillets, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Drain the tofu and slice it into three fillet-sized slices, long-ways.
- Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
- Place the fillets in a bag, preferably not touching one another, but this isn't essential.
- Freeze until thoroughly frozen through. This usually takes overnight or all day.
- Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
- Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
- Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
- Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
- The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
- Add braising liquids or flavorings as desired.
Nutrition Facts : Calories 119.1, Fat 8.5, SaturatedFat 1.6, Sodium 16.3, Carbohydrate 2.2, Fiber 1.2, Sugar 0.8, Protein 10.8
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