Fried Tofu Stacker with Lime Cream

Fried tofu has been a favorite food of mine for many years. It’s light, crispy, and absorbs flavors very well. The lime cream adds the perfect accent to this stacker. Be sure if you are making this that you’re putting the tofu (in the package) in the freezer. The consistency for cooking and frying comes out much meatier and tastier that when it is soft.

Tofu is a really versatile and delicious food. Soy has unfairly gotten a bad hype. It is a great alternative to animal products and is not unhealthy. It is made much like cheese, by curdling fermented soy milk, and then pressing and cooling it. There is ample protein in tofu, low in fat and carbohydrates, contains all eight essential amino acids, iron, manganese, selenium, phosphorus, calcium, B1, and magnesium. The phytoestrogens in soy, called isoflavones, can help balance women’s hormones and reduce the risk of breast cancer. And, no, they won’t give men breasts or interfere with hormones. Tofu has been a staple food in Asia for thousands of years among some of the healthiest and longest living populations. 

Fried Tofu Stacker with Lime Cream

Yields: 6-8 slices of tofu with cream, 2-3 people

  • 2 packages of firm tofu, left in freezer overnight and completely thawed (each package can serve 1 person)
  • 1 1/2 cups tapioca flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 cups safflower/coconut/vegetable/canola oil for frying
  • 2-3 bunches of arugula as the bed for each serving
  • optional; handful fresh chopped basil
  • Lime Cream
  • 1/2 cup raw cashews, soaked overnight in 1 cup water, or for at least an hour and rinsed
  • 2 tbsp olive oil
  • 1/8-1/4 cup unsweetened nut milk or water
  • juice of 2 limes
  • 2 tbsp lime zest
  • salt and pepper

Freeze the tofu the night before and soak the cashews. Let the tofu thaw all day.

Open the package, drain the liquid, and squeeze the sponge like tofu block between your hands gently to release much of the water. Cut the tofu long ways like bread slices, or any way that you prefer. Each block can yield 3 or 4 slices, but be sure to cut it evenly. In a skillet, add the frying oil and put the heat on medium. Put the tapioca flour, salt, and pepper in a bowl, and dip the tofu in it covering both sides evenly before placing it in the frying oil with a pair of thongs to protect your hand. Use a frying net over the skillet if you have one.

Put the rinsed cashews in the blender with the lime and olive oil, add salt and pepper to taste, and whip until creamy. Add the water/nut milk slowly until you get your desired consistency, thin or thick. Add the zest and optional basil.

Check the tofu. When each side of the tofu is golden, flip it. It should be quick so keep an eye on it. Make a bed of arugula on each plate and place the fried tofu atop, dress it with the cream sauce, and garnish with a lime wedge.

  • Preparation time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
Fried Tofu Stacker with Lime Cream
Fried Tofu With LIme Cream

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