CRISPY BAKED PUFFED TOFU WITH TERIYAKI SAUCE

SERVES 6 PORTIONS

FOR THE PUFFED TOFU

198g (7oz) extra-firm tofu, drained

1⁄2 cup vegetable broth

2 tbsp hot sauce (such as Frank’s)

1⁄4 cup cornstarch

FOR THE DIPPING SAUCE

2 tbsp tamari

2 tsp cornstarch

2 tbsp maple syrup

1⁄4 tsp garlic powder

1⁄4 tsp ground ginger

NUTRITIONAL VALUES

Calories: 76kcal
Fat: 2.1g (0.2g S.Fat)
Carbs: 10.6g
Protein: 4.4g
Sugar: 4.4g
Sodium: 529mg

METHOD

PUFFED TOFU:
Turn the tofu on its side and cut two rectangles through the center. Stack them by flipping them over onto their flat sides. Cut through the center, then cut those two halves twice each without separating them. Make two equal-sized lengthwise cuts. There are now a total of twenty-four cubes. Place the cubes in a small flat casserole dish or other container that can hold all of the cubes on one level.

Combine the vegetable broth and hot sauce in a mixing bowl. Pour the sauce over the tofu. Allow for an hour of marinating.

Preheat the oven to 350°F (180°C, or gas mark 5).

In a medium mixing bowl, combine 14 cup cornstarch. Place the tofu on the cornstarch after removing it from the marinade. Toss the tofu and place it on a baking sheet. 30–40 minutes in the oven Every 10 minutes, toss with a spatula until golden and puffy.

DIPPING SAUCE:
Heat 12 cup water, tamari, and cornstarch in a small saucepan over medium high heat. Stir until the cornstarch is completely dissolved. Bring the remaining ingredients to a boil. Reduce the heat to medium and continue to cook, stirring constantly, until the desired thickness is reached. To serve, arrange the tofu on a platter with toothpicks and dip it into the sauce.