Sweet Chili Tofu with Broccoli and Sweet Potatoes

This was a yummy treat like food! I love fried tofu, but rarely eat it, and this cornmeal breaded tofu was a first for me in the kitchen! True you have to use a bit more oil than I typically would to prevent stickage, but in moderation, this was totally worth I it!  I used Trader Joe’s sweet chili sauce for another cheat, but it was so tasty with the fried tofu. It reminds me a lot of the sauce that lumpia is dipped in in Phillipino cuisine. Yum-tactic.

You need:

(Optional but recommended) sweet chili sauce

Peanut butter or pb2

Liquid aminos or soy sauce

Juice of about 1/2 large lemon lemon

Dash to taste of chili flakes

1/2 large sweet potato, sliced

2 cloves garlic, minced

1/2 sweet onion, chopped

1 head broccoli, cut into thin spears

1/2 package extra firm tofu, pressed and cubed

About 1/2 cup cornmeal

Coconut oil (around 2-3tbs)
To make the fried tofu:

Once drained and cubed and pressed, dip in chili sauce  (or similar sticky substitute) then into cornmeal. Next pan fry with a generous amount of coconut oil. Turn and get all sides nice and brown/crispy, then set on paper towel to absorb excess oil. While those are on the side cooling, using leftover oil in pay stir fry all remaining ingredients, until sweet potatoes are easy to cut through and broccoli reaches desired tenderness.  Then serve your crispy tofu over the peanutty veggies, and enjoy!! I had mine with a little white rice for a true treat 😀

   
    
    
    
    
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s