Walking Girl
Well-Known Member
- Messages
- 314
- Type of diabetes
- Type 2
- Treatment type
- Diet only
As requested by Little Bird
1 (14-ounce) firm tofu, drained and dried. I give it a quick press of an hour or two, though the original recipe does not call for it.
Marinade:
1/4 cup mirin
2 Tablespoons soy sauce
1 Tablespoon toasted sesame oil (you can sub any oil, or skip it, but the toasted sesame is particularly good.)
2 garlic cloves, minced
1 Tablespoon minced ginger
Flax Gel
2 Tablepoons ground flax meal
4 Tablsepoons water
Breading
1/2 cup ground macadamia nuts - the original recipe calls for finely ground, I leave it a little chunky not a fine flour. You could use any nut, really.
1/4 cup panko bread crumbs
1/8 cup nutritional yeast
2 Tablespoons sesame seeds
Salt & pepper, to taste
You can also change up the flavors and add any spice profile - I’ve added smoked paprika, and basil - not at the same time.
Slice tofu into ¼” thick slabs. Lay in a single layer in a baking dish.
Combine all Marinade ingredients in a bowl. Pour over tofu and allow to marinate for 30 minutes, flipping over half way through.
Whisk Flax Gel ingredients in a small bowl. Allow to sit for 1-2 minutes.
In a small bowl mix together Breading ingredients.
After tofu has marinated, working with one slab at a time roll in Flax Gel and then roll in Mac Nut Breading. Repeat with remaining tofu.
You can pan fry it, but I bake it. Oil a baking sheet, it doesn’t take much if you use a good non-stick cookie sheet pan. You could try cooking it dry, but I would use parchment paper if so. Place tofu on prepared baking sheet and bake for 15 minutes. Turn over and bake for another 15-20 minutes or until golden brown.
I usually serve it with some steamed greens, or broccoli, or on a mixed stir fry, but when I made the basil flavor it was to serve with a melange of radishes, tomatoes and hot red peppers.
edited to add: you can change up the marinade to match your spices - I.e maybe delete ginger if your using Italian spices.
1 (14-ounce) firm tofu, drained and dried. I give it a quick press of an hour or two, though the original recipe does not call for it.
Marinade:
1/4 cup mirin
2 Tablespoons soy sauce
1 Tablespoon toasted sesame oil (you can sub any oil, or skip it, but the toasted sesame is particularly good.)
2 garlic cloves, minced
1 Tablespoon minced ginger
Flax Gel
2 Tablepoons ground flax meal
4 Tablsepoons water
Breading
1/2 cup ground macadamia nuts - the original recipe calls for finely ground, I leave it a little chunky not a fine flour. You could use any nut, really.
1/4 cup panko bread crumbs
1/8 cup nutritional yeast
2 Tablespoons sesame seeds
Salt & pepper, to taste
You can also change up the flavors and add any spice profile - I’ve added smoked paprika, and basil - not at the same time.
Slice tofu into ¼” thick slabs. Lay in a single layer in a baking dish.
Combine all Marinade ingredients in a bowl. Pour over tofu and allow to marinate for 30 minutes, flipping over half way through.
Whisk Flax Gel ingredients in a small bowl. Allow to sit for 1-2 minutes.
In a small bowl mix together Breading ingredients.
After tofu has marinated, working with one slab at a time roll in Flax Gel and then roll in Mac Nut Breading. Repeat with remaining tofu.
You can pan fry it, but I bake it. Oil a baking sheet, it doesn’t take much if you use a good non-stick cookie sheet pan. You could try cooking it dry, but I would use parchment paper if so. Place tofu on prepared baking sheet and bake for 15 minutes. Turn over and bake for another 15-20 minutes or until golden brown.
I usually serve it with some steamed greens, or broccoli, or on a mixed stir fry, but when I made the basil flavor it was to serve with a melange of radishes, tomatoes and hot red peppers.
edited to add: you can change up the marinade to match your spices - I.e maybe delete ginger if your using Italian spices.
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