Crispy Tofu and Veggie Crunch
This recipe for Crispy Tofu and Veggie Crunch is a quick and easy way to get a healthy and delicious meal on the table. The tofu is crispy on the outside and tender on the inside, and the veggies are cooked to perfection. This dish is perfect for a weeknight dinner or a light lunch.
Growing up, I was always a picky eater. I didn't like vegetables, and I especially didn't like tofu. But one day, my mom made me this dish, and it changed my mind about both tofu and vegetables. The tofu was crispy and flavorful, and the vegetables were cooked to perfection. I loved it so much that I asked my mom to make it for me every week. Now, I make this dish all the time for my family and friends. It's a great way to get everyone to eat their vegetables!
Prep time: 15 | Cook time: 30 | Serves: 2
Ingredients
- 1 block extra-firm tofu, drained and pressed
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tofu into 1-inch cubes and place on a baking sheet.
- In a small bowl, combine the cornstarch, olive oil, garlic powder, onion powder, and black pepper.
- Drizzle the mixture over the tofu cubes and toss to coat.
- Bake for 20 minutes, or until the tofu is golden brown and crispy.
- While the tofu is baking, prepare the veggies.
- In a large skillet, heat a little olive oil over medium heat.
- Add the broccoli, carrots, celery, and red onion and cook until tender-crisp, about 5 minutes.
- Serve the crispy tofu with the veggie crunch.
Why It Works
- The cornstarch coating on the tofu helps to create a crispy exterior while keeping the inside tender.
- The combination of garlic powder, onion powder, and black pepper gives the tofu a savory flavor.
- The vegetables are cooked until tender-crisp, so they retain their nutrients and flavor.