Tangy tofu cubes fried to crisp perfection, topped on que pasa round chips with mashed avocado and sliced scallions.
1 Block extra-firm tofu
3 Tbsp cornstarch
3 Tbsp sesame oil
½ Tbsp chili garlic paste
½ Tbsp soy sauce
1 Tbsp Lime juice
3 Tbsp agave syrup or honey
1 Tbsp chopped cilantro
1 avocado, mashed
Green onion, finely sliced
Press the tofu between a couple of pieces of paper towel and let sit to dry for about 15minutes.
Cut the tofu into one inch cubes. In a medium sized bowl add the tofu and toss with cornstarch to coat.
Heat a cast iron skillet on high and add the sesame oil. Fry the tofu cubes until lightly browned and crisp all over. Remove from the pan and reserve.
Reduce the heat to medium low and add the chili paste, soy sauce, lime juice and honey. Stir to combine and bring to a simmer. Stir in the cilantro, the reserved tofu and toss to coat. Allow to cool.
When ready to serve, mash the avocado and mix with some fresh squeezed lime juice. Place a small dollop of avocado on a que pasa round tortilla chip, top with a cube of tofu and garnish with sliced scallions.
About The Author
Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.