Chef's Quick Tip: Crispy skillet tofu
This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White, shows Tina Redwine some tasty and nutritious summer treats.
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Jul 16, 2020, 1:30 PM
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Updated 1,619 days ago
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953ds agoThis week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White shows Tina Redwine some tasty and nutritious summer treats.
Crispy skillet tofu
Ingredients
Serves: 4
1 package (14 oz) extra firm tofu
1 tbsp cornstarch
2 tbsp canola oil
1/2 tsp kosher salt
1 tbsp cornstarch
2 tbsp canola oil
1/2 tsp kosher salt
Method
Drain and cube tofu, place in a bowl line with paper towels and drain for at least 10 minutes or place in the fridge to drain for up to 12 hours.
Remove paper towel and sprinkle with cornstarch, toss to coat. Heat oil in a nonstick skillet, add tofu cubes and cook, turning frequently until browned and crispy on all sides, about 15 to 20 minutes total. Season with salt and serve.
Remove paper towel and sprinkle with cornstarch, toss to coat. Heat oil in a nonstick skillet, add tofu cubes and cook, turning frequently until browned and crispy on all sides, about 15 to 20 minutes total. Season with salt and serve.
Nutrition
Calories: 150; Total Fat: 12 grams; Saturated Fat: 0 grams; Total Carbohydrate: 4 grams?Sugars: 0 grams; Protein: 10 grams; Sodium: 250 milligrams; Cholesterol: 0 milligrams; Fiber: 0.5 gram
Contact
Dana Angelo White,
MS, RD, ATC
MS, RD, ATC
Nutrition Consultant,
Registered Dietitian &
Certified Athletic Trainer
Registered Dietitian &
Certified Athletic Trainer
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