Tofu with Almonds
Tofu with Almonds
I am a vegan but I try to eat grain-free as well. This recipe is great -- it has protein from tofu, fats from almonds and sesame, carbs from vegetables, and heat (which I love) from sriracha sauce.
Ingredients
- 1 package tofu, (extra firm)
- 1/8 cup almonds
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon chili flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds, (separated into 1/4 and 3/4)
- 1 tablespoon sriracha sauce
- 1 tablespoon coconut oil
- 1 teaspoon sesame oil
Instructions
- Press tofu by wrapping it in a paper towel, placing it on a flat plate, then placing a pan or skillet on top of the wrapped tofu to apply pressure and force out moisture.
- Dice tofu into 1-inch cubes and slice almonds.
- Melt 1 tablespoon coconut oil in a skillet over high heat.
- When oil is heated, add tofu cubes and allow tofu to cook on each side until golden brown and crispy (about 2 minutes).
- Add almonds to the pan when tofu is nearly completely crispy, allowing to cook together on high for 1-2 minutes.
- Add all spices along with 3/4 of sesame seeds, saving 1/4 for plating.
- Add 2 tablespoons water along with soy sauce. If you add soy sauce without water, it may burn!
- Allow spice blend and soy sauce to reduce until no liquid remains. You should be left with tofu and almonds coated with a spice blend.
- Add in hot sauce, 30 seconds before removing it from the stove.
- Serve over steamed broccoli, top with remaining sesame seeds and additional chopped almonds if desired, and drizzle with 1 teaspoon sesame oil.
