+GFO
This simple Japanese dish satisfies those crunchy cravings. Firm tofu coated in panko breadcrumbs and cooked until crispy is drizzled with a sweet and savory sauce. You could also add some steamed veggies to round out the meal. —KH
SERVES 4
TOFU
½ cup (60 g) whole wheat flour
½ cup (60 g) panko breadcrumbs (or use gluten-free baking blend)
½ cup (120 ml) warm water
2 tbsp (13 g) ground flaxseed
1 (16-oz [454-g]) block super-firm tofu (or regular firm tofu, pressed)
SAUCE
¼ cup (65 g) tomato paste
¼ cup (60 ml) maple syrup or agave nectar
¼ cup (60 ml) soy sauce
¼ cup (60 ml) rice vinegar
1 tsp molasses
1 tsp grated ginger
¼ tsp garlic powder
⅛ tsp onion powder
4 cups (645 g) steamed brown rice, for serving
Preheat the oven to 350°F (177°C) and prepare a baking sheet with parchment paper.
FOR THE TOFU
Place the wheat flour in one shallow bowl and the panko in another; then mix the warm water and ground flaxseed in a third shallow bowl.
Cut the tofu into 4 pieces lengthwise, and then in half to make 8 pieces. Take one slice of tofu, dip it in the flour on all sides, and then quickly dunk it into the flax mixture. Finally, coat the tofu in the panko. Place on the prepared baking sheet and repeat for all the tofu pieces.
Bake for 15 minutes; then flip and bake 15 more minutes until crispy.
FOR THE SAUCE
In the meantime, mix all of the sauce ingredients together in a 2-cup (473-ml) measuring cup or small bowl and whisk until well combined.
Serve the baked tofu over steamed rice and drizzle with the sauce.