During this global pandemic we are experiencing collective trauma and this will show up differently for everyone. It’s normal if the pandemic is triggering your disordered eating. It is normal to want to eat a lot of food. It is normal to feel the urge to restrict your food. All of these feelings are real and valid. We want to remind everyone that there is no wrong way to eat, there is no “good” food and “bad” food. It’s okay to eat all day. It’s okay to eat past being full. It’s okay to eat the food your body desires. It’s okay if you are experiencing lack of access to food and are eating what’s available to you. Today we are sharing one of our favorite dishes with the knowledge that, at least in Portland and Seattle, finding tofu has become a real challenge. If you can find tofu, you won’t regret having this delicious food around!
We are obsessed with this sweet, sticky, salty delightful dish! It makes a nice appetizer, can be eaten alone as a delicious snack, or goes great with many meals. Some of our favorite ways to eat this are with millet and stir fried broccoli and cabbage or with a rutabaga bake and fried garlic collard greens.
Time: 1 hour
Serves: 4 as a side
Ingredients
2 blocks firm or extra firm tofu
1/2 cup of cornstarch
1 tsp salt
for the sauce:
6 tbsp coconut aminos
2 tbsp tamari (gluten-free soy sauce)
2 tsp maple syrup
2 tsp toasted sesame oil
1 tbsp lime juice
1 tsp sriracha
2 tsp sesame seeds, white, black, or mixed
Cut your blocks of tofu in half so that you have four, one inch thick rectangles. Press the tofu between two kitchen towels, placing a cast iron pan, or something heavy on them to remove some of the liquid. This process can be done with a tofu press. Slice the tofu into cubes or thick sticks. Combine the cornstarch and a generous pinch of salt in a shallow bowl. Toss the tofu, a couple of pieces at a time in the cornstarch mixture until coated on all sides. Heat 2 tbsp of neutral oil in a frying pan. Once hot, fry the tofu in batches on med-high making sure it gets golden brown on all sides. Feel free to add more oil if your pan gets dry. Be careful not to crowd the tofu as that will make it all stick together. We use tongs to turn each piece separately.
To make the sauce, mix the coconut aminos, tamari (gluten-free soy sauce), maple syrup, lime juice, sriracha, and sesame seeds in a small bowl. When the tofu looks done, put all your finished batches of tofu back into the pan and pour the sauce over the tofu. Cook the tofu and sauce, stirring constantly until it becomes sticky and coats the tofu, about 3 minutes. Remove from heat and enjoy!