Thai · Dinner
Crispy Fried Tofu (Low-Calorie)
Cubes of tofu lightly coated in cornstarch, air-fried until crisp and golden, then tossed in a light sweet-savoury Thai sauce built from soy sauce, lime, garlic, and chili. Served with fresh cilantro and crushed peanuts over a small bed of jasmine rice.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
323Calories
16.9gProtein
14.1gFat
34.3gCarbs
6.8gSugar
3.1gFiber
881mgSodium
0mgChol
2.4gSat Fat
425mgPotassium
182mgCalcium
2.7mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove excess moisture, then toss with cornstarch until evenly coated.
2
Air-fry
Brush tofu lightly with vegetable oil, arrange in a single layer in the air-fryer basket, and cook at 400°F (200°C) for 12-14 minutes, shaking halfway through, until edges are deep golden and crisp.
3
Simmer
While tofu cooks, warm a small nonstick pan over medium heat and sauté minced garlic for 30 seconds until fragrant. Add soy sauce, lime juice, and brown sugar; simmer for 1-2 minutes until sauce thickens slightly.
4
Toss
Add crisped tofu cubes and thinly sliced chili to the pan and toss gently over low heat for 30 seconds until glazed. Finish with chopped cilantro and crushed peanut scattered over the top, then spoon onto the cooked jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 22 small fresh red chili
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanut
- 1 cup196g cooked jasmine rice
