CRISPY TOFU 💚🌿💚

Hello my Dearest Foodies,

It was not too long ago, when I was experimenting with oven baked cauliflower, breaded in panko and since I was very happy with the results, I made also similar recipe with tofu. This recipe also turned out amazing, so I must share it with you, in case you would like to try. Just make sure you use medium firm tofu and instead of firm, because the firm tofu is little but dry for this. Believe me, I tried 😄

CRISPY TOFU
Oven baked Panko breaded Tofu with Sweet & Spicy Dip
VEGAN – GLUTEN FREE
Author: Lena’s Vegan Living

INGREDIENTS
• Organic medium firm tofu 350gr
• White rice flour 1 cup
• Panko 2 cups
• Hemp milk 1 cup (or plant based milk of your choice)
• Himalayan pink salt to taste
• Parchment paper

PROCESS
• Preheat the oven to 475F (245C).
• Line your baking sheet with a parchment paper.
• In a bowl, blend the flour with milk a salt by using whisk or fork.
• Cut your tofu into desirable slices, about ¼ inch, 6mm thick
• By using a fork, dip each slice into a batter first and into panko next.
• Place each on a baking sheet and bake for 10 min until golden brown.
• You may brush lightly with oil if you like and bake 2 minutes longer.
• Flip over on other side, brush with oil again and bake 5 minutes longer.
Serve with your favorite veggies, or if you like with Bok Choy and Rainbow Carrot salad like I did.

BABY BOK CHOY
• Wash thoroughly and cut in half your Bok Choy.
• On heated oil, sauté lightly each half, but only from the inside for about one minute.
• When ready, flip them over, add ½ cup of water, pinch of salt, garlic powder and lower the heat.
• Cover with lid for about 2 minutes, take it off the heat and serve.

FOR THE DIP
• Organic Tamarind paste 2tbs
• Low sodium Tamari 1tbs
• Garlic powder to taste
• Ginger powder 1 tsp
• Wakame flakes ¼ cup (substitute for fish sauce)
• Chili paste
• Maple syrup 4-6tbs
• Lemon juice 1 tbs (you may add more, if you like)
• Water ¼ cup ( you may add little bit more, if need it)