Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
1 – 14 oz firm or extra firm tofu, drained and dried (wrap with paper towel and squeeze excess liquid, do this twice) ½ cup vegetable oil, or more, as needed 1 cup unsweetened nondairy milk
2 tablespoons apple cider vinegar ½ cup JustEgg ¾ cup all-purpose flour ½ cup cornstarch 1 tablespoon hot sauce Salt and black pepper, to taste 1 cup Panko (check ingredients to ensure its vegan)
FOR THE SAUCE 1/4 cup vegan mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon agave nectar 2 teaspoons hot sauce
In a mixing bowl, whisk together vegan mayo, sweet chili sauce, agave nectar, and hot sauce; set aside.
In a small bowl, add nondairy milk and apple cider vinegar, allow milk to curdle, approximately 2-3 minutes. Cut the tofu into small cubes, set aside.
In a large bowl, whisk together the curdled non dairy milk, flour, cornstarch, JustEgg, hot sauce, salt and pepper, to taste.
Take a few tofu pieces at a time, dip tofu in the milk mixture, then dredge in Panko, making sure tofu is completely coated. Working in batches, add tofu to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a plate lined with paper towel.
Serve immediately, drizzled with sweet chili sauce.
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