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Crispy Tofu with Charred Spring Onions

close up shot of crispy tofu with charred spring onions

An easy flavorful weeknight dinner. Tofu is a great source of plant protein.

You can pair this dish with any greens you like, using the same method.

Serves 4

2 blocks of firm tofu

¼ cup arrowroot flour

1 tsp. sea salt

ground pepper to taste

1 bunch scallions, sliced down the middle

1 tsp. ginger, grated

2 cloves garlic, minced

2 tbsp. coconut oil, to saute the tofu

2 tbsp. toasted sesame oil, for finish

½ cup cilantro, chopped

1 lime, juiced

½ cup toasted peanuts

Method ~ Slice each block of tofu in three slices. Lay slices on paper towels to remove all moisture. Then cut small or medium size cubes. In a large bowl add arrowroot, salt and pepper. Toss the tofu cubes in arrowroot to cover all cubes.

In a large nonstick or cast iron pan, Sauté the cubes in coconut oil, until browned on all sides. Lay the tofu cubes out on paper towels to remove any excess oil.

In the same pan, sauté scallions, ginger, and garlic until charred. Add the sauteed tofu back to the pan, and shake the pan gently to coat . Squeeze lime, over the tofu, chopped cilantro, toasted sesame oil, and toasted peanuts.

Serve in shallow bowls.

Laurie Richardone
is a seasonal gluten free chef and certified health coach.
To work with Laurie, visit


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