Zesty Peruvian-Style Tofu with Creamy Sauce
Peruvian-Style Tofu With Creamy Cilantro Sauce
Peruvian-Style Tofu With Creamy Cilantro Sauce
Ingredients
- 2 tablespoons high-quality olive oil
- 2 tablespoons tamari
- 2 teaspoons Diamond Crystal or 1¼ teaspoons Morton kosher salt
- 2 teaspoons cumin powder
- 2 teaspoons granulated sugar
- 2 teaspoons sweet paprika
- Freshly cracked black pepper
- 2 blocks (14 ounces each) firm tofu, well-drained
- 1 bunch of cilantro, with the bottom inch of stems trimmed, chopped into 2-inch segments
- 6 green onions, chopped into 2-inch lengths
- ½ avocado, with the pit removed, peeled, and cut in half
- 1 serrano pepper, with the stem removed
- 1 small clove of garlic
- ¼ cup freshly squeezed lime juice
- ¼ cup creamy mayonnaise
- ½ teaspoon ground cumin
- Oil for grilling (vegetable)
Instructions
Step 1
To start, you’ll want to press the tofu to remove excess moisture, which helps it achieve that delightful golden crust later on. Wrap the block of tofu in a clean kitchen towel and place it on a plate. Then, set a heavy object—like a cast-iron skillet or a few cans—on top to gently press it down. Let it sit for about 15 to 20 minutes. When you unwrap the tofu, it should feel firmer and drier, ready to soak up all the delicious flavors you’ll add next!
Step 2
To begin, preheat your oven to 400°F (200°C). While that’s warming up, take your tofu and drain it well. Press it between two plates or a tofu press for about 15-20 minutes to remove excess moisture; this will help the tofu absorb flavors and achieve that lovely, crispy texture we’re aiming for. Once pressed, cut the tofu into bite-sized cubes. You want them small enough to soak up the sauce but substantial enough to hold their shape while cooking. Now, toss your tofu cubes with a drizzle of olive oil, salt, and a sprinkle of paprika for a hint of smokiness. Spread them out evenly on a baking sheet lined with parchment paper, making sure they aren’t crowded—this way, they’ll roast beautifully. Pop the tray in the oven and bake for about 25-30 minutes, turning the tofu halfway through, until they’re golden brown and crispy on the edges. Just look at that!
Nutrition Information
My Tip
For perfectly crispy tofu, make sure to press the blocks well before marinating. This removes excess moisture, allowing the tofu to soak up the soy sauce and spices better, resulting in a deliciously savory flavor and that golden crust you want!
Leftovers
To store your Peruvian-Style Tofu with Creamy Cilantro Sauce, place the tofu and sauce in separate airtight containers in the fridge, where they'll stay fresh for up to 4 days. When you're ready to enjoy leftovers, reheat the tofu in a skillet over medium heat for a few minutes until warmed through, which helps maintain that lovely texture!
Make It Your Own
For a delightful twist, try swapping the tofu for hearty chickpeas for a protein-packed, nutty flavor. You can also use coconut aminos instead of soy sauce for a gluten-free and slightly sweeter option that complements the creamy cilantro sauce beautifully.