Whether enjoyed as a protein-rich addition to salads, stir-fries, or grain bowls, or served as a flavorful appetizer or snack, adobo seasoning crispy tofu is sure to impress even the most discerning palates.
Servings
2
Prep Time
10 Min
Cook Time
7 Min
Ingredients
Instructions
Press the tofu between doubled-up paper towels and a plate on top that has something to weigh it down. Do this for at least 10 minutes. Dry and cut into 1" cubes. Toss with Noshejan Lobo Rojo Adobo first, coating evenly. Toss with cornstarch making sure each cube is coated,
In a shallow sauté pan on medium-high heat, add 2 tbsp oil. When hot, add the onion, garlic, bell pepper, jalapeño, and broccoli rabe. Cook for 3 minutes, stirring often. In a small bowl, add the tamari, rice vinegar, honey, and gochujang and mix well. Add to the veggies, cooking for one more minute. Remove from heat and set aside.
Add enough oil to a depth of 1/2" in a heavy-bottom pan. Heat oil to 370° over medium-high heat. Add the tofu, making sure not to crowd it (cook in batches if needed). Cook for 2 minutes per side (top and bottom). Remove from the oil and drain on a paper towel-lined plate.
Serve with veggie mixture and rice. Garnish with green onions and sesame seeds.
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