Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Crispy Soy Garlic Tofu
Grab yourself some Tofu from VEGGI Co-Op and whip together this simple yet delicious recipe by Christie at Home! This can be made using VEGGI’s raw tofu or skip a few steps and use their fried tofu.
- 350 grams extra firm tofu (or fried tofu) cubed
- 3 tbsp avocado oil (or sub with vegetable oil)
- ½ - ¾ cup cornstarch
- 1 stalk green onion finely sliced
- 1 tsp Sesame seeds
- 2 tbsp garlic minced
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce or vegetarian stir fry sauce for vegan version
- 1 tsp cooking wine or dry sherry wine
- 1 tsp white granulated sugar
- 1 tsp rice vinegar or white vinegar
- ½ tbsp cornstarch
- ½ cup water
In a bowl combine sauce ingredients.
Dice your tofu into 1 inch by 0.5-inch cubes. (If using tofu that is fried already skip steps 3 and 4)
Place cornstarch on a plate and generously coat your tofu in the starch with gentle hands. Do this in a few batches. Once tofu is coated, set aside. Warning: Do not place tofu in a bowl and dump starch on top. This will make it difficult to coat tofu without breaking apart the tofu.
In a hot non-stick pan set over medium heat, add oil followed by tofu. Allow the tofu to fry on top and bottom until golden and crispy (7-10 minutes per top and bottom, 14-20 mins in total). Remove crispy tofu from the pan and set aside.
Into the hot pan, pour in sauce and let this bubble to thicken and reduce. Once thickened, mix in tofu until coated. Optional: garnish with green onions and sesame seeds. Enjoy!
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.