Tofu is also awesome for you. High protein, low fat, low carb and the ability to take on the taste of just about anything. It's incredibly versatile and, most importantly, crazy inexpensive. But when you buy it prepared by the pound? Suddenly it is not inexpensive anymore.
Feeling confident and up for a challenge, I picked up a block of extra-firm tofu from the bulk section of our Co-Op last week and came home on a mad search for a delicious way to prepare it. The recipe for Chinese Salt and Pepper Tofu Restaurant Style on Veggie Belly looked intriguing (and relatively simple) so I gave it a shot.
The result? Amazing! I didn't even try the saute they recommend, because I was that lazy but the tofu itself was awesome (and I never thought that sentence would come out of my mouth. Fingers. Whatever.) Do yourself a flavor favor and give this a shot - it promises to make a tofu lover even out of the toughest critic.
Chinese Salt-and-Pepper Crispy Tofu
Adapted from Veggie Belly
1 block extra firm tofu (about 14 oz. drained)
4 tbsp arrowroot powder or cornstarch
1/2 teaspoon freshly cracked black pepper
Flaky salt, to taste.
Oil (coconut, vegetable or canola) for frying
Drain tofu until most of the moisture is out. Pat dry and cut into 1" cubes. Toss the cubes with arrowroot powder, pepper and salt until tofu pieces are well coated.
In a medium skillet, add oil and heat until hot. Add tofu cubes a few at a time and cook until crispy, flipping them around until all sides are golden. Drain on paper towels.
The garnish is up to you, put the cubes on a bed of rice or toss with steamed veggies. Use sweet Thai chili sauce or soy sauce to really make the flavor pop!