Tofu 65
Serving Size: 4
DESCRIPTION
This tofu or "paneer" 65 recipe is easy-to-make with clean ingredients without any deep frying. The tofu turns out crispy on the outside while remaining soft on the inside by simply air frying. These crispers are then coated with a mouthwateringly delicious 65 sauce that holds spicy, sweet, and tangy elements. Serve it on its own or with hot basmati rice for a perfect appetizer or meal.
INGREDIENTS
Crispy Tofu
- 1 block tofu extra firm
- 3 tablespoon soy sauce low sodium
- 2 tablespoon avocado oil
- 2 tablespoon corn starch
65 Sauce
- 1 tablespoon avocado oil
- 1 whole shallots finely diced
- 1 whole Serrano peppers finely diced - deseed if prefer less heat
- 1 tablespoon garlic minced or paste
- 1 teaspoon ginger minced or paste
- 8 whole curry leaves fresh
- 3 tablespoon soy sauce low sodium
- 3 tablespoon maple syrup
- 2 tablespoon tomato paste
- ¼ teaspoon red chili powder double this amount for a spicy kick
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon salt
- 1 teaspoon corn starch
- ¼ cup water
Garnish
- ¼ cup red onion thinly sliced
- 1 whole Serrano peppers thinly sliced
- 1 whole lime sliced into wedges
- fresh cilantro chopped
METHOD
To prepare tofu
- Note: When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before preparing it.
- How to press tofu: Wrap tofu block with a kitchen towel and set something heavy over it (I used a cast iron) for 15 to 20 minutes (you can also purchase a tofu press for this process). Then unwrap the towel from the tofu block.Note: You can skip this step if there is no need to press the tofu.
- Use your hands to pull apart the tofu into small 2 inch chunks, and place it in a mixing bowl.
- Drizzle over the soy sauce and avocado oil. Use a spatula to toss the tofu till it is evenly coated with oil.
- Add the corn starch to the tofu chunks and toss together till all tofu chunks are evenly coated.
- Transfer tofu into an air fryer and cook on 390℉ for 10 minutes, pausing half way to gently toss the tofu and continue air frying till completed.
To make the sauce:
- Heat oil in a pan on medium heat. Add shallots, serrano peppers, garlic, and curry leaves.
- Next add red chili, cumin, coriander, and salt. Cook for 30 seconds and then add soy sauce, tomato paste, and maple syrup.
- To make a slurry: Mix together the corn starch and water in a separate bowl until corn starch is dissolved without any clumps.
- Whisk in the cornstarch slurry into the 65 mix until it starts the thicken the sauce.
Tofu 65
- Transfer the air fryer tofu to the 65 sauce and mix together till all the crispy tofu chunks are evenly coated with the sauce.
- Garnish with green onions, and serve with a side of red onion slices, green chili, and some lime wedges. Serve with or without rice.
NOTES
Optimal air fryer temperature: Ensure your air fryer is preheated for 3-5 minutes before adding the tofu. A preheated air fryer cooks more efficiently, helping to achieve a crispier finish.
Freshness of spices: Use fresh or recently opened spices for the best flavor. Fresh spices will deliver a more vibrant taste, as spices lose their potency over time.
Heat adjustment: Customize the spice level in the dish by adjusting the amount of red chili powder and serrano peppers to suit your taste.
NUTRITION
Calories: 751kcal | Carbohydrates: 80g | Protein: 15g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 7474mg | Potassium: 869mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1287IU | Vitamin C: 335mg | Calcium: 229mg | Iron: 6mg
Tried this recipe?Let us know how it was!