Crispy Tofu Steaks
with Brown Rice & Green Ginger Relish
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INGREDIENTS
- 1 oz fresh ginger
- 3 scallions
- 1 lemon
- 3 carrots
- 15.5 oz Wildwood® organic extra firm sprouted tofu
- ¼ cup cornstarch
- ½ cup panko breadcrumbs
- 8.8 oz precooked brown rice
- 2 tbsp olive oil*
- ¼ cup vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
Bring a medium saucepan of salted water to a boil for the carrots. Peel and mince the ginger. Trim and mince the scallions. Zest and halve the lemon. In a small bowl, combine ½ tsp lemon zest, 2 tsp lemon juice, minced ginger, minced scallions, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper In a small bowl. Whisk the green ginger relish well to combine.
Peel the thinly slice the carrots. Add the sliced carrots to the boiling water and cook until fork tender, about 3 to 4 minutes. Drain the carrots, return to the saucepan off of the heat, and toss with 1 tbsp of the green ginger relish and a pinch of salt and pepper.
Drain the tofu and cut into 6 slices, or steaks, and pat dry with paper towels. Add the cornstarch to a large bowl with 3 tbsp water and whisk well. Toss the tofu in the cornstarch mixture to evenly coat. Add the panko breadcrumbs to a plate and season with salt and pepper. Press the tofu steaks into the breadcrumbs to coat them fully.
Place a large nonstick skillet over medium heat with ¼ cup vegetable oil. Once the oil is hot, lay the tofu steaks into the skillet and cook until browned, about 3 minutes per side. Transfer to a plate, sprinkle with salt.
Cut a small hole in the brown rice and microwave on high until hot, 1 minute. Divide the brown rice between large plates and top with the crispy tofu. Spoon over some of the green ginger relish and serve with carrots. Enjoy!