Mochiko Tofu

Name: Mochiko Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 blk Extra Firm Tofu Pressed, Cut in Cudes; 1/2 C Mochiko Flour; 3 tbs Tapioca Flour; 1/2 tsp Garlic Powder; 1/2 c Water; 2 tsp Sesame Oil (Omit if Oil free); 1/2 tbs Corn Starch, with 2 1/2 tbs Water; 3 cloves Garlic, Crushed; 1 in Ginger, grated; 1/4 c Coconut Aminos Low Sodium; 1/4 c Rice Vinegar; A couple drops Sriracha, based on taste; 1 tbs Maple Syrup or Agave; 2 Tbs Sesame Oil (omit if Oil Free)

5 steps

Prep:30minCook:15min

This recipe was inspired and adapted from Vegan Richa's Sticky Sesame Cauliflower.

Updated at: Thu, 17 Aug 2023 13:51:58 GMT

Nutrition balance score

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Ingredients

4 servings

1 blockextra firm tofu

pressed, cut in cudes

½ cmochiko flour

3 Tbstapioca flour

½ tspgarlic powder

½ cwater

2 tspsesame oil

1 inginger

¼ ccoconut aminos

2 dropssriracha

2 Tbssesame oil

Instructions

Step 1

Press tofu, cut into cubes and put aside.

Step 2

Put the Mochiko flour, tapioca flour and garlic powder in a bowl. Add water and sesame oil, stir to combine. Drop in the cubed tofu, and lightly fold to coat. Place in the air fryer at 410 degrees for 10 minutes.

Step 3

In a food processor, add all the ingredients for the sauce up to the corn starch. Blend together. Put in a sauce pan, bring to a simmer. Slowly pour in slurry, and let it get slightly thick.

Step 4

Once tofu is done, put in a bowl and coast with the sauce. Put back in the air fryer for 3 to 5 minutes.

Step 5

Serve with rice, noodles or stir fry. Top with sesame seeds and geen onion.