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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Allergens: Soy, Tree Nuts
- Servings: 4
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 in paper towel, then placing on flat plate, then placing pan or skillet on top of wrapped tofu to apply pressure and force out moisture.
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Dice tofu into 1-inch cubes and slice almonds.
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Melt 1 tablespoon coconut oil in skillet over high heat.
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When oil is heated, add tofu cubes and allow tofu to cook on each side until golden brown and crispy (about 2 minutes).
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Add almonds to pan when tofu is nearly completely crispy, allowing to cook together on high for 1-2 minutes.
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Add all spices along with 3/4 of sesame seeds, saving 1/4 for plating.
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Add 2 tablespoons water along with soy sauce. If you add soy sauce without water, it may burn!
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Allow spice blend and soy sauce to reduce down until no liquid remains. You should be left with tofu and almonds coated with spice blend.
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30 seconds before removing from stove, add in hot sauce.
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Serve over steamed broccoli, top with remaining sesame seeds and additional chopped almonds if desired, and drizzle with 1 teaspoon sesame oil.