Sweet and spicy tofu puffs
RECIPE (3-4 servings, 30min prep time): -2 blocks (400g) tofu -2/3 cup (80g) chickpea flour -1 Tsp each salt, curry powder, paprika (or use other spices you like) Knead until it's a dough. MOUNTAINS Shape in small balls. Mix with 1 Tbsp corn starch and oil. Bake at 180C/360F for 20mins. Sweet-spicy-Gochujang glaze -3 Tbsp each Gochujang, vinegar, and agave -6 Tbsp ketchup Heat up until thickened and stir in the tofu.
PEANUT TOFU SATAY 🎥@vegscratchkitchen
3 tbsp peanut butter 2/3 c coconut milk 2 tbsp maple syrup 1 to2tbsp sriracha 1 tosp sesame oil 3 tosp soy sauce 2 tosp grated garlic 1 tbsp grated ginger 1 lime, juiced 1 block extra or super firm tofu, drained, dried, & cut into cubes|oil, salt, & pepper as needed 1 handful cilantro, finely chopped 2 scallions, thinly sliced on the bias 1/2 cup crushed peanuts 1 tsp white & black sesame seeds 1 tbsp chili crisp oil rice for serving
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