Tofu in the Pink: Crispy Tofu with Beets

Tofu in pink 3

Here is a quick and fun recipe for the tofu lovers among us. Just get out your Wok and in minutes this is ready to go! Consider it for lunch or as a side dish with dinner.
By combining the beets at the end of preparation, the crispy tofu takes on a delightful pink tone.
Here’s to healthy eating!

1 lb extra firm tofu
2 egg whites, lightly beaten
1/2 cup tapioca starch, or more as needed
1/4 tsp white pepper
2 tbsp coconut oil or more as needed, for frying
2-3 small beets, cooked, sliced and cut into 1/4″ wedges
1 tsp garlic, minced
1 tsp ginger, minced
1 green onion, chopped

Slice tofu into 1/2″ cubes and drain well on a dish towel or paper towels. Remove as much surface moisture as possible. Set aside while preparing the remaining ingredients.

Combine tapioca starch with the white pepper. Gently roll the tofu cubes in the tapioca starch mixture, coating all sides well and then dip into the egg whites and back again into the starch. Set aside for a few minutes to dry.

Heat the oil in your wok over medium-high heat and in small batches brown the tofu on all sides, carefully turning with a slotted spatula. Do not overcrowd the pan. When they are evenly browned and lightly crispy, remove and drain on paper towels.

Add the beets to the wok and stir fry until heated through. Add garlic and ginger and cook for an additional 10 seconds.

Place the beets in a large serving bowl or platter and carefully combine with the tofu. Sprinkle with the chopped green onion.


Over to You
What’s your version of tofu? Share and inspire us!

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