In this blog post, I'll delve in simple cooking right from the skillet, and all of these ingredients are safe for diabetics, however please consult with your doctor or dietician before trying this recipe.
1 block 14 oz. firm tofu (pressed of water)
1 1/2 cup of Nayonaise from Nasoya any flavor
1 1/2 cup of garbanzo flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp. paprika
Marinade
1 1/2 cups of light soy sauce
3 tbsp of agave nectar
3/4 tsp. minced scallions
1/2 tsp. minced ginger
1/2 tsp. minced garlic
Mix (Slurry)
3 tbsp. water
2 tbsp. arrowroot
1. Mix the marinade in a mixing bowl. Slice tofu into 6 slices, pat dry with a paper towel. Soak each slice in the marinade for about 2 minutes each and set aside. Save marinade, you will cook this and thicken it as a glaze to pour over the crisp tofu.
2. In another mixing bowl, add in the Nayonaise (Vegan Mayo). Smother each tofu slice in the Nayonaise, and set aside. In another bowl, add in the garbanzo flour ingredients.
3. In a large stainless steel skillet 12" diameter, heat up 1 1/2 inches deep of vegetable oil over high heat, then lower to medium high. To test the oil, drop a piece of bread in to the hot oil, if it sizzles, the oil is perfect to fry.
4. Take the Nayonaise covered tofu and dredge it in the flour mixture. Fry one or two pieces of tofu at a time, cook until each side of each tofu slice turns golden, and set aside.
5. In a small saucepan, add in the reserved marinade, over medium high heat, bring to a good boil, add in the slurry to the marinade, cook stirring until thickened. Platter the tofu in a nice assembly, and drizzle the thickened marinade over the tofu, garnish with sliced scallions, and serve as an appetizer.
Nasoya Nayonaise is an excellent product for healthy eating, dairy free, no cholesterol.
1 block 14 oz. firm tofu (pressed of water)
1 1/2 cup of Nayonaise from Nasoya any flavor
1 1/2 cup of garbanzo flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp. paprika
Marinade
1 1/2 cups of light soy sauce
3 tbsp of agave nectar
3/4 tsp. minced scallions
1/2 tsp. minced ginger
1/2 tsp. minced garlic
Mix (Slurry)
3 tbsp. water
2 tbsp. arrowroot
1. Mix the marinade in a mixing bowl. Slice tofu into 6 slices, pat dry with a paper towel. Soak each slice in the marinade for about 2 minutes each and set aside. Save marinade, you will cook this and thicken it as a glaze to pour over the crisp tofu.
2. In another mixing bowl, add in the Nayonaise (Vegan Mayo). Smother each tofu slice in the Nayonaise, and set aside. In another bowl, add in the garbanzo flour ingredients.
3. In a large stainless steel skillet 12" diameter, heat up 1 1/2 inches deep of vegetable oil over high heat, then lower to medium high. To test the oil, drop a piece of bread in to the hot oil, if it sizzles, the oil is perfect to fry.
4. Take the Nayonaise covered tofu and dredge it in the flour mixture. Fry one or two pieces of tofu at a time, cook until each side of each tofu slice turns golden, and set aside.
5. In a small saucepan, add in the reserved marinade, over medium high heat, bring to a good boil, add in the slurry to the marinade, cook stirring until thickened. Platter the tofu in a nice assembly, and drizzle the thickened marinade over the tofu, garnish with sliced scallions, and serve as an appetizer.
Nasoya Nayonaise is an excellent product for healthy eating, dairy free, no cholesterol.
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