![]() ![]() The tofu should be evenly coated with the spices.Put the lid on again and rotate the bowl a few times. Now add the cornstarch and seasonings mix to the tofu.Drizzle sesame oil over the tofu (not pictured) and then put the lid on the container and rotate it a few times so that the oil is evenly spread.Add cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt and ground black pepper to a bowl and mix together.Cut your pressed tofu into cubes and place into a container with a lid.Let the tofu press for 30 minutes so it becomes as firm as possible. Ideally use a tofu press for this, or place your tofu on a plate, with another plate on top of it and then place something heavy on top of that like a heavy pot or a stack of books. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. It’s crispy, it’s packed with flavor and dipped in a little sweet chili sauce or vegan bbq sauce will make all your tofu dreams come true.Īnd if you love tofu like we do then also check out our marinated tofu our crispy fried tofu and our crispy air fryer tofu recipes! You’ll also love our vegan chicken nuggets (made with tofu!). We’re tofu super-fans in our house, and this crispy baked tofu has been given a very enthusiastic nod of approval from everyone who has tried it. It’s super crispy and so delicious, easy to make and perfect for a high protein meal or snack. Use it however you’d like! I usually start by tossing it into a green bean or eggplant stir-fry.This baked tofu is the best ever. ![]() Your tofu should end up looking something like this. You will need to use a thin, heatproof spatula to gently scrape your tofu off the baking sheet. You’ll cook the tofu in the preheated oven for 30 minutes.Ĭheck your tofu for doneness and flip about 20 minutes in. If you pressed most of the water out of your tofu and only used a tablespoon of oil, the clumping will be minimal.ĭone? Move the tofu around on the baking sheet until it’s evenly spaced. Some flours clump up more than others, and that’s okay. Gently toss the tofu cubes with your fingertips, until the cubes are evenly coated in flour. These other flours also brown more evenly in the oven. I like using rice flour, all-purpose flour, whole wheat, cornstarch, or gluten free blends for their more neutral flavor and crunch. I used coconut flour here, but the slightly sweet flavor is not my favorite. Now, sprinkle one tablespoon of flour over your tofu cubes.Īlmost any flour will work. Experiment with olive oil, vegetable oil, or even coconut oil. I use canola oil, but any roasting oil is fine here. Pour one tablespoon of oil over the tofu, then toss to coat. I slice my tofu into 4 equally sized pieces before chopping it up, so I know about how many cubes make one serving. I press my tofu for an hour or two, pouring off the water from the bottom plate every so often. I like to place my drained tofu on a plate, put a smaller plate on top, and then place something heavy (that I don’t mind dropping) on the smaller plate. Don’t skip this step– this is critical to good texture. It loses some of its crispness in the fridge, but becomes extra chewy, making it perfect for salads and saucy dishes. I love making a big batch of this stuff, having some for dinner, and leaving the leftovers in my fridge to eat throughout the week. Today, I’m a sharing a simple technique that transforms tofu from dull, spongy, and flavorless to something chewy, salty and crisp around the edges. ![]() There hasn’t been much cooking going on– at least, not the exciting sort of stuff that I want to take picture of or blog about. But after a couple of weeks of consistent posting, it feels strange to go more than a few days without sharing some new content! Most of my time has been spent on school work and catching up with errands and apartment tasks. This week has felt pretty busy for me, and I wasn’t planning on sharing any recipes. This one certainly isn’t boring, and it’s something that I like to make every week or two. ![]() I’m back with a tofu recipe! But not just any tofu recipe. ![]()
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