Crispy tofu

If you're living with kidney disease and haven't been sure about plant-based meals, this recipe is for you. 

Tofu is a versatile plant-based protein that's naturally low in saturated fat and cholesterol, making it a heart-friendly choice. Looking after your heart is an important part of managing kidney disease.  Find out the secret to getting tofu perfectly crispy every time so you can make tofu a tasty addition to your meals!

Ingredients

  • 300 g firm or extra-firm tofu
  • 1 tbsp cornflour
  • 1 tbsp of any oil
  • Your favourite herbs and spices (e.g. garlic powder, smoked paprika, black pepper)

Method 

  1. Bring a pot of water to the boil and add the salt.
  2. Cut the tofu into cubes and gently boil for 2 minutes.
  3. Drain well, then pat dry with paper towels. Let it sit for a few minutes so any extra moisture evaporates.

Or

  1. Wrap the tofu in paper towels or a clean tea towel and put something heavy on top of it for an hour.
  2. Remove the paper towels or tea towel and slice into cubes.

To cook

Toss the boiled or pressed tofu with the oil, spices and cornflour

Air fryer: Cook at 200°C for 15–20 minutes, shaking the basket halfway through

OR

Pan fry: Cook over medium-high heat for 8–10 minutes, turning every few minutes until golden and crispy on all sides