This smoky, sweet and spicy tofu will please vegans, vegetarians and meat-eaters alike. Pressing the tofu first removes water and helps it brown. Baking and then sautéing the tofu ensures a crisp exterior and creamy interior. The spice rub can also be rubbed on firm, flaky white fish like local cod, haddock, pollock or hake, and then grilled. Lighten up on the cayenne if you want a milder dish.
By | August 30, 2016

Ingredients

  • 16 ounces tofu
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cornstarch
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon packed brown sugar
  • ¼ teaspoon cayenne

Preparation

Drain tofu and pat dry on paper towels. Dice into one-inch pieces, bake in oven at 425 degrees for about fifteen minutes, turning once, until beginning to turn golden brown. Combine the spices and cornstarch in a medium bowl. Add tofu, tossing to combine. Heat oil in 12-inch skillet and add tofu in a single layer. Sauté until golden brown and crispy on the outside, turning only after a crust has formed on each side. Remove to paper towel-lined plate and serve.

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Ingredients

  • 16 ounces tofu
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cornstarch
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon packed brown sugar
  • ¼ teaspoon cayenne
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