A Crispy Tofu Bowl that is bound to convert even the harshest tofu critic.
1 pack of organic soft tofu
1 cup of rice flour
1 tablespoon of salt
1 tablespoon of black Pepper
2 quarts of vegetable oil
½ cup organic tamari
¼ cup organic honey
¼ cup sesame oil
Ramp Up Red Miso Vinegar
2 organic carrots finely julienned
1 persian cucumber finely julienned
¼ red cabbage finely julienned
½ red onion finely sliced
Herbs - purple basil, mint, lamb’s lettuce, cilantro
Red chili flakes
Heat a pot of vegetable oil to 350F to fry tofu.
In a bowl add rice flour, salt, pepper and mix until well combined. Cut tofu into 9 cubes, drain, pat dry with a paper towel. Toss tofu in rice flour mix till completely covered, shake to remove excess flour and fry in batches till golden brown, approximately 4-5 minutes.
While tofu is cooking, in a bowl add tamari, honey, sesame oil and a generous amount of Red Miso Vinegar for a hit of rich, umami flavor and mix. Once tofu is cooked, remove from oil and add to marinade and toss till tofu is completely coated, then remove tofu.
To finish, place carrots, cucumber and cabbage in bowl. Add tofu and top with red onion, herbs, chili, poppy and sumac. Finish with a drizzle of leftover tofu marinade.