1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt
few cracks black pepper
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
In a small bowl or on a large plate, mix together the following:
1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy. Serve over noodles with the remaining marinade and your choice of veg.
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