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Teriyaki-style crispy crinkle-cut tofu sticksI re-made my teriyaki tofu but this…


🌱Teriyaki-style crispy crinkle-cut tofu sticks🌱I re-made my teriyaki tofu but this time I borrowed the amazing Woonie’s idea @woon.heng for cutting tofu using a crinkle cutter. Thanks Woonie💚
🌱Recipe: Press 1-14oz block extra-firm tofu to remove excess liquid. Dry with paper towel and cut into about 3/4-inch cubes. In large freezer bag, add 1/4 cup tapioca starch or cornstarch, 1 tbsp+1 tsp garlic powder, 1/4-1/2 tsp salt. Shake to combine. Add tofu cubes and rotate bag and shake until all tofu is coated. Remove tofu cubes from bag. Bake on lined sheet at 375F for 15 minutes, flipping half way. Meanwhile, mix sauce: whisk 1/4 cup coconut aminos (or sub low-sodium tamari or soy sauce), 2 tbsp garlic chili sauce or hot sauce, 3 minced garlic cloves, 1 tbsp maple syrup, 1 tbsp smooth peanut butter, 1 tbsp sesame oil. Heat gently in small saucepan. (Optional for thicker sauce: Mix 1/4 tsp cornstarch in 1/4 tsp water and add to sauce while heating.) Keep mixing sauce while heating. Once starts to thicken, remove from heat. Stir in a little water to thin sauce out. When tofu is just crispy, remove from oven and brush lightly with sesame oil. Bake another 3 minutes. Remove from oven and mix into sauce. Serve immediately. .
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