Recipes

Name: Pecan-crusted Tofu Bowl With Spicy Maple Glaze
Prep time: 40 min
Cook time: 15 min
Yield: 4 Servings
Ingredients: 1 pound extra firm tofu; 1/4 cup maple syrup; 1/4 cup Sriracha sauce; 1/4 cup oat milk, non-dairy milk or milk; 1/2 teaspoon flaxseed meal; 1/4 cup cornstarch; 1/2 teaspoon salt (divided); 1/4 teaspoon pepper (divided); 3/4 cup Fisher® Chef’s Naturals Pecan Flour; 3 tablespoons Fisher® Chef’s Naturals pecans, coarsely chopped; 1 1/2 tablespoon fresh parsley, chopped; Salt and pepper to taste; 1/4 cup (1/4 to 1/2) high-heat cooking oil (such as canola, vegetable, or avocado oil); 2 cups cooked rice; 2 bunches broccolini, blanched (see note)

Pecan-crusted Tofu Bowl With Spicy Maple Glaze

Entrees, Nut Flour, Pecans

Yield: 4 Servings
Prep Time: 40 Mins.
Cook Time: 15 Mins.
Note: To blanch broccolini, bring large pot of salted water to boil. Add broccolini and cook until bright green and softened, 3 to 4 minutes. Drain and rinse with cold water.

Ingredients

1 pound extra firm tofu
1/4 cup maple syrup
1/4 cup Sriracha sauce
1/4 cup oat milk, non-dairy milk or milk
1/2 teaspoon flaxseed meal
1/4 cup cornstarch
1/2 teaspoon salt (divided)
1/4 teaspoon pepper (divided)
3/4 cup Fisher® Chef’s Naturals Pecan Flour
3 tablespoons Fisher® Chef’s Naturals pecans, coarsely chopped
1 1/2 tablespoon fresh parsley, chopped
Salt and pepper to taste
1/4 cup (1/4 to 1/2) high-heat cooking oil (such as canola, vegetable, or avocado oil)
2 cups cooked rice
2 bunches broccolini, blanched (see note)

Directions

Remove tofu from packaging and place between two plates to drain excess liquid, about 30 minutes to one hour. Slice into 8 pieces.
For glaze, combine maple syrup and Sriracha in small bowl and stir to combine.
Combine oat milk or milk of choice and flaxseed meal in another small bowl.
Mix cornstarch with ¼ teaspoon salt and ⅛ teaspoon pepper on tray or plate.
On another tray or plate, combine Fisher® Chef’s Naturals Pecan Flour, Fisher® Chef’s Naturals chopped pecans, parsley, and remaining salt and pepper and mix.
Working with one hand for dry ingredients and other for wet, coat tofu in cornstarch and dust off any excess. Then dip tofu in milk mixture. Finally, coat tofu in pecan mixture to cover completely and place on tray.
Heat medium skillet over medium high heat and add cooking oil.
Gently place tofu in skillet and cook until browned, 1 to 2 minutes, before flipping and browning other side. (Fry in batches if necessary to avoid crowding).
When tofu has finished cooking, transfer to tray with wire rack or paper towels to drain excess oil. Serve tofu with cooked rice and broccolini, drizzling with spicy maple glaze as desired.