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Sunrise Korean Fried Tofu Tacos
2023-03-07
https://www.metro.ca/userfiles/image/recipes/tacos-tofu-frit-coreenne-sunrise-12098.jpg
PT15M
PT15M
PT1H00M
Wrap tofu in paper towel and press excess water out by weighing down with a heavy pan for 10 minutes, removing as much liquid as possible.Combine all marinade ingredients together in a medium size bowl. Tear tofu into large bite-size chunks and place in marinade, stir to coat well and let sit 20-30 minutes stirring occasionally.Preheat oven (or air fryer) to 400°F. Prepare for breading the tofu. Place corn starch in a shallow bowl. Soy milk in another small bowl, and in a separate shallow bowl combine the cornflakes, smoked paprika, garlic powder and salt and pepper to taste.Remove tofu from marinade, drain off excess liquid. Coat the tofu pieces with cornstarch. Then individually dip tofu pieces in the soy milk, briefly let drain off excess milk and then dredge in the cornflake coating. Set aside on a large baking sheet evenly spaced apart.Bake at for 17-20 minutes, flipping over halfway through cooking. If air frying, set for 10-12 minutes, flipping over halfway through.Serve with your favourite taco toppings!Source : Sunrise Soya Foods
4
5
2
5
5
454 g Sunrise Medium Firm Tofu
Marinade:
1 shallot, diced
1-2 garlic cloves, minced
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 teaspoon white pepper
1 teaspoon orange zest
1 tablespoon brown sugar
1/2 teaspoon ground sage
1-2 teaspoons Gochujang paste
Breading:
1/2 cup cornstarch
1/2 cup Sunrise unsweetened soy beverage
4 cups crushed cornflakes
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
fresh ground pepper to taste
Sunrise Korean Fried Tofu Tacos
4
Plat principal
0:15
Preparation
0:15
COOKING
1:00
TOTAL TIME
Ingredients
-
454 g
Sunrise Medium Firm Tofu
-
Marinade:
-
1
shallot, diced
-
1-2
garlic cloves, minced
-
2 tablespoons
soy sauce
-
3 tablespoons
rice vinegar
-
2 tablespoons
sesame oil
-
1 teaspoon
white pepper
-
1 teaspoon
orange zest
-
1 tablespoon
brown sugar
-
1/2 teaspoon
ground sage
-
1-2 teaspoons
Gochujang paste
-
Breading:
-
1/2 cup
cornstarch
-
1/2 cup
Sunrise unsweetened soy beverage
-
4 cups
crushed cornflakes
-
1 teaspoon
smoked paprika
-
1 teaspoon
garlic powder
-
1/2 teaspoon
salt
-
fresh ground pepper to taste
Preparation
Wrap tofu in paper towel and press excess water out by weighing down with a heavy pan for 10 minutes, removing as much liquid as possible.
Combine all marinade ingredients together in a medium size bowl. Tear tofu into large bite-size chunks and place in marinade, stir to coat well and let sit 20-30 minutes stirring occasionally.
Preheat oven (or air fryer) to 400°F. Prepare for breading the tofu. Place corn starch in a shallow bowl. Soy milk in another small bowl, and in a separate shallow bowl combine the cornflakes, smoked paprika, garlic powder and salt and pepper to taste.
Remove tofu from marinade, drain off excess liquid. Coat the tofu pieces with cornstarch. Then individually dip tofu pieces in the soy milk, briefly let drain off excess milk and then dredge in the cornflake coating. Set aside on a large baking sheet evenly spaced apart.
Bake at for 17-20 minutes, flipping over halfway through cooking. If air frying, set for 10-12 minutes, flipping over halfway through.
Serve with your favourite taco toppings!
Source : Sunrise Soya Foods
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
