Heat the oil in a large non-stick frying pan over a medium-high heat. We used 1 tsp Aleppo and 1 tsp curry powder and served over acorn squash and sautéed chard and chickpeas. You’ll want to coat each piece well in the cornstarch mixture before baking. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer … Do you think the tahini soy dressing would still work with the tofu or would the flavours clash? It needed a little salt, maybe because I used low sodium tamari. First time making tofu. I have a WHOLE post that outlines MANY different ways that you can prepare tofu including grilled, fried and more! Top with more paper towel. I haven’t tried this yet, but wanted to ask if it’s possible to make it without adding any flavouring (maple/vinegar..) to it as I have a very flavourful spicy sauce I’d like to use as a dip afterwards. Nutritional information does not account for any garnish. Excellent! We’ll talk about that more in a minute. Alternatively, you can use a tofu press specifically designed for getting the excess water out of tofu. Like what you see? Toss the tofu pieces in the spiced cornflour to coat all over. Is a fan oven a convection oven? Bake tofu for about 25-30 minutes, until golden and crispy, stirring 2-3 times during the baking. Your email address will not be published. I cut the tofu into different sized cubes and the smaller the crispier thank you! You might just want to add extra oil in to make up for the loss of the other liquid. All you need is a few sheets of paper towel, a cutting board, and some heavy cans or bottles. Spread the tofu cubes evenly on a parchment lined baking tray. You can use these crispy tofu bites everywhere from salads to sandwiches. If so, yes I have and it worked great! It’s warm, crispy and has some good flavor thanks to the sesame oil, tamari and garlic powder. Easy recipe and I thought it tasted like chicken. Slice each block of tofu into two even slabs so that they are just less than one inch thick. I find that it really helps with the crispiness of it. This is The BEST Crispy Tofu Recipe! You can pretty much use his technique for any recipe that calls for tofu and it will make it so much tastier! This information will not be used for any purpose other than enabling you to post a comment. Stir them with a whisk and that’s it! It’s really important to make sure the tofu cubes are not touching each other at all when you place them on the sheet pan. I put these in tacos after photographing them for this so I seasoned them with paprika and cumin. I used the high protein super firm tofu from TJ’s, pressed it for about 20 minutes, and cubed it. Jump to Recipe. Delicious! Serve along … Pressing tofu is simple but does take a little bit of time. Unwrap the tofu and cube, then place in a large bowl. Lay each slice on a few sheets of paper towel. I haven’t had a lot of luck with other types. Yes! It’s not fancy at all! *Prep time does not include the time taken to press the tofu. Though you might need a splash of soy sauce for salt/flavor. However, some people don’t like oil and you can leave it out.
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