Crispy Tofu Bowl with Chipotle-Tahini🌱

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Crispy Tofu Bowl with Chipotle-Tahini🌱

By @cookingforpeanuts

✅Serves 4
✅chipotle-tahini dressing:
½ cup tahini
¼ cup apple cider vinegar
2 tablespoons fresh lime juice plus more to taste
1 chipotle in adobo sauce
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon onion powder
✅tofu:
½ cup panko
¼ cup flour
1 tablespoon cornstarch/tapioca
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt or to taste
¼ teaspoon finely ground black pepper
3 ½ tablespoons coconut aminos or tamari
Neutral cooking oil
1 14-ounce block extra-firm tofu, pressed and drained, cut into 8 rectangles
✅serving:
Creamy skillet corn (coming to blog)
rice
avocado
chopped fresh cilantro, for garnish
✅Make the dressing:
Place the tahini, cider vinegar, lime juice, chipotle in adobo, Dijon, garlic powder, and onion powder into a blender. Add ½ cup water. Blend on high until smooth. Adjust water until desired consistency. Add salt and lime juice to taste. Set aside.
✅Make the Tofu:
In a shallow dish, mix the panko, flour, cornstarch, nutritional yeast, onion powder, garlic powder, salt, and pepper. Pour the coconut aminos into a small rimmed baking sheet or rimmed dish.
Add oil to a large skillet about ¼ inch. Heat the oil over medium-high heat. Dip tofu rectangle into the coconut aminos and coat both sides. Transfer to the flour mixture and use your hands to layer the mixture onto all sides. Place the tofu into the hot oil. Repeat for remaining rectangles and place in a single layer.
Cook rectangles for about 3 minutes on each side, or until golden brown. Transfer to a paper-towel-lined plate. (Or: Bake the tofu at 400ºF for 15 minutes. Flip and bake for 15 minutes more.)

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