Post by @aleyshacooks

Crispy Garlic Chili Tofu 🌶️🧄 Recipe: Ingredients * 1 block soy free tofu, pressed and cut into cubes * About ¼ cup cornstarch, or enough to fully coat the tofu * 1 tbsp garlic powder * 1 tbsp smoked paprika * Black pepper, to taste * Avocado oil * ½ green bell pepper, medium to large dice * 1 red jalapeño, thinly sliced (optional; substitute red bell pepper for less heat) * ½ medium onion, medium to large dice * About 3 tbsp roasted garlic chili marinade, or to taste from @Gymkhana Fine Foods * Coconut aminos, as needed Directions 1. Pat the tofu dry and cut into bite-sized cubes. Season with garlic powder, smoked paprika, and black pepper. 2. Add the cornstarch and toss until the tofu is fully coated. 3. Heat avocado oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides. Remove and set aside. 4. Add the onion, green bell pepper, and red jalapeño to the same wok. Stir-fry until slightly softened but still crisp. 5. Add about 3 tablespoons of the roasted garlic chili marinade and a splash of coconut aminos. Toss to coat. 6. Return the crispy tofu to the wok and toss until everything is evenly coated. Add more marinade to taste, if desired. 7. Serve immediately and enjoy! Prefer not to fry it? Coat the tofu with the seasonings and cornstarch as directed, then spread it onto a baking sheet and drizzle lightly with avocado oil. Bake at 400°F for about 15–20 minutes, flipping halfway through, until golden and crispy. Then toss with the vegetables and marinade as directed. Spice Level 🌶️: To me, this is about a 6/10 — it has a nice kick, but it’s not overly spicy. For extra heat, add red chili flakes or a little more of the roasted garlic chili marinade. Tip: Add the crispy tofu back to the wok last and toss just until coated. This helps it keep that crispy texture instead of soaking up too much of the marinade. #vegan #glutenfree #easyveganrecipes #GlutenFreeRecipes #TofuRecipes