Crispy Tofu Bowls with Tamarind Glaze and Pickled Vegetables

Ingredients

• •1 block (14 oz) extra-firm tofu, pressed and cubed
• •3 tablespoons cornstarch
• •2 tablespoons vegetable oil
• •1/4 cup tamarind paste
• •3 tablespoons soy sauce
• •2 tablespoons maple syrup
• •1 teaspoon grated ginger
• •1 clove garlic, minced
• •1/2 cup julienned carrots
• •1/2 cup julienned daikon radish
• •1/4 cup rice vinegar
• •1 tablespoon sugar
• •1 teaspoon salt
• •1 cup cooked jasmine rice (for serving)
• •1/4 cup chopped fresh cilantro (for garnish)
• •1 tablespoon sesame seeds (for garnish)

Instructions

1. 1

   Press the tofu to remove excess moisture by placing it between two plates and weighing it down with a heavy object for at least 15 minutes. Then, cut the tofu into bite-sized cubes.

2. 2

   In a large bowl, toss the tofu cubes with cornstarch until evenly coated.

3. 3

   Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.

4. 4

   In a small saucepan, combine tamarind paste, soy sauce, maple syrup, grated ginger, and minced garlic. Cook over medium heat for 3-5 minutes, stirring frequently, until the mixture thickens into a glaze. Remove from heat and set aside.

5. 5

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, tossing to coat. Let the vegetables pickle for at least 15 minutes.

6. 6

   To assemble the bowls, start with a base of cooked jasmine rice. Top with crispy tofu, pickled vegetables, and drizzle with the tamarind glaze.

7. 7

   Garnish with chopped cilantro and sesame seeds. Serve immediately and enjoy!