We first posted about Harissa tofu in our Harissa Tofu Harvest Plate. Since then, we realized it would be nice to have this as a stand alone recipe since we use it in a lot of different plates and bowls. Delicious on it’s own or serve as part of a meal this tofu makes us happy every time!
Serves: 2
Time: 1 hr
Ingredients
1 block tofu
1/2 cup cornstarch
1/2 tsp salt
3 tbsp harissa
2 tbsp lemon juice
1 tbsp agave (option to substitute coconut nectar, maple syrup, or other liquid sweeteners)
Pinch salt
Cut your block of tofu in half so that you have two, one inch thick rectangles. Press 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. Cut the tofu into sticks about 3 inches by one inch by one inch. Put the cornstarch and 1/2 tsp 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. Mix the harissa, agave, pinch of salt, and lemon juice in a small bowl. Once the tofu is crispy, add harissa sauce to the pan, stir to coat the tofu, and remove from heat. Enjoy!
