Slightly addicted to these…🤭

Ingredients

• 400 g Firm Tofu (pressed and patted dry, cut into 1.5‑inch cubes)
• 2 Tbsp Cornstarch (for coating)
• 1 tsp Salt (for coating)
• 2 Tbsp Vegetable Oil (high smoke‑point oil for frying)
• 2 Tbsp Agave Syrup (or maple syrup, sweetener for glaze)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Chili Powder (adjust heat to taste)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 clove Garlic (minced)
• 0.5 tsp Ground Coriander (ground seeds)
• 0.5 tsp Ground Cumin (ground)
• 0.5 tsp Salt (for glaze, adjust to taste)

Instructions

1. Press and Dry Tofu

   Remove tofu from its package, drain, and place between two layers of paper towels. Press gently for about 10 minutes to remove excess moisture, then pat dry with additional towels and cut into bite‑sized cubes.

   Time: PT15M

2. Coat Tofu

   In a mixing bowl combine cornstarch and 1 tsp salt. Toss the tofu cubes in the mixture until each piece is lightly coated; shake off any excess.

   Time: PT5M

3. Fry Tofu

   Heat 2 Tbsp vegetable oil in a skillet over medium‑high heat (about 350°F). Add tofu in a single layer, being careful not to crowd the pan. Fry 3‑4 minutes per side until golden and crisp.

   Time: PT8M

   Temperature: 350°F

4. Prepare Glaze

   While the tofu fries, whisk together agave syrup, lemon juice, chili powder, smoked paprika, minced garlic, ground coriander, ground cumin, and ½ tsp salt in a small bowl.

   Time: PT5M

5. Glaze Tofu

   Remove fried tofu onto a paper‑towel‑lined plate to drain excess oil. Return tofu to the skillet (no additional oil) or place in a bowl, pour the glaze over, and toss to coat. Cook for another 1‑2 minutes until the glaze thickens and clings.

   Time: PT2M

   Temperature: 350°F

6. Serve

   Transfer the glazed tofu bites to a serving plate. Optionally sprinkle with a pinch of extra salt or chopped green onions. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

95

Protein

8 g

Carbohydrates

6 g

Fat

5 g

Fiber

1 g