Crispy Tofu Cubes with Latin American Flair

Ingredients

In this Latin American adaptation, the traditional Chòu dòufu is transformed by incorporating Latin American spices and flavors. The original dish is typically seasoned with soy sauce, fermented bean curd, and Chinese five-spice powder, while this version uses lime juice, cumin, paprika, and garlic to infuse the tofu with a tangy and smoky taste. Additionally, the original dish is often served with a soy-based dipping sauce, whereas this recipe pairs the crispy tofu cubes with a refreshing avocado salsa. We alse have the original recipe for Chòu dòufu, so you can check it out.

• 1 block (14 oz / 400g) firm tofu, drained and pressed 1 block (14 oz / 400g) firm tofu, drained and pressed
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Avocado Salsa: Avocado Salsa:
• 1 ripe avocado, diced 1 ripe avocado, diced
• 1/4 cup diced red onion 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 12g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   Cut the pressed tofu into bite-sized cubes.
2. 2.
   In a bowl, combine the lime juice, cumin, paprika, and minced garlic.
3. 3.
   Add the tofu cubes to the marinade and gently toss to coat. Let it marinate for at least 30 minutes.
4. 4.
   In a separate bowl, mix the cornmeal, salt, and black pepper.
5. 5.
   Heat vegetable oil in a deep skillet or pot over medium-high heat.
6. 6.
   Take each tofu cube from the marinade and coat it in the cornmeal mixture, pressing gently to adhere.
7. 7.
   Fry the tofu cubes in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
8. 8.
   For the avocado salsa, combine the diced avocado, red onion, cilantro, jalapeno pepper, lime juice, salt, and pepper in a bowl. Mix well.
9. 9.
   Serve the crispy tofu cubes with the avocado salsa on the side.

Treat your ingredients with care...

• Tofu — Pressing the tofu before marinating helps remove excess moisture and allows it to absorb the flavors better.
• Lime juice — Freshly squeezed lime juice provides the best tangy flavor.
• Avocado — Choose a ripe avocado for the salsa to ensure a creamy texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the cornmeal mixture.
• If you prefer a lighter version, you can bake the tofu cubes instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Experiment with different herbs and spices in the avocado salsa, such as diced tomatoes, chopped jalapenos, or a squeeze of fresh orange juice.

Serving advice

Serve the Crispy Tofu Cubes with Latin American Flair as an appetizer or as a main dish accompanied by a side of rice and a mixed green salad.

Presentation advice

Arrange the golden-brown tofu cubes on a platter and garnish with fresh cilantro leaves. Place the avocado salsa in a small bowl next to the tofu cubes for dipping.