Today is an experiment in alternative sources of protein. Michelle always has a couple blocks of tofu in her fridge because they like it. It’s nothing new for them. But this is a different way of preparing it which is new for us. This recipe is from naturallieplantbased.com
I did take out the tofu, set it in a baking pan and set a heavy cast iron pan on top of it to press out as much water as possible. The secret to getting nice toasted tofu is coating it in cornstarch. I added garlic powder to the cornstarch to give it a little flavor. I never use plastic bags when I’m marinating or coating something in cornstarch. I prefer to use a bowl. I know it’s extra work to wash a bowl but it’s less plastic waste in the land fill.
After I coated the tofu, I cooked it in the air fryer oven at 400° for 15 minutes. Perfect! Really nicely toasted and crispy.
Mongolian sauce is just brown sugar, soy sauce, minced garlic and ginger, red pepper flakes, corn starch in water as a thickener.
For veggies I used broccoli and red bell peppers. Green onions were added once everything is combined in the pan.
Beautiful carrots come every week in the CSA. I love them. They are so much better than what you can buy in the store. They are not Michelle’s favorite vegetable however. But I took a chance that she might like this recipe. I grated them up, made a dressing I thought everyone would like and that would go well with the tofu dish. It worked. Of course it had all our favorite seasonings, garlic, ginger, soy sauce and sesame oil. Everyone liked it, even Michelle. There were no complaints. I found this recipe on Pinterest from someone names Tera Cotta. She has 68 followers!