Cut the tofu into 2 cm cubes and pat them very dry with paper towels.
KnifeCutting boardPaper towels
💡Pat the tofu very dry before coating: moisture left in it turns the starch into glue, and the coating comes out soft instead of crisp.
2
In a bowl, mix the gluten-free soy sauce, sesame oil, ginger and garlic, add the tofu cubes and marinate 20 minutes.
Bowl
3
Drain the tofu and reserve the marinade.
Colander
4
On a flat plate, mix the starch, smoked paprika and black pepper, and roll each cube in it for an even coating.
Plate
5
Heat the oil in a skillet over high heat and fry the cubes 3–4 minutes on each side, until golden and crisp.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
6
Add the marinade to the skillet and cook a minute, stirring, until it coats the cubes.
Stove
7
Serve with the sesame seeds and green onion on top.
344calories
19 gprotein
10 gcarbs
25 gfat
● protein 22%● carbs 11%● fat 66%
Per serving (145 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Plate· Also works: Serving platter (None)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
