Tofu—often underrated, sometimes misunderstood, but oh, when it’s done right, it’s like a revelation on your taste buds. Crispy baked tofu is where it’s at—think golden, crunchy, and almost like a guilt-free indulgence. Who knew tofu could be this exciting?
Steps
- Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.
- Drain the tofu and gently press it to remove excess water. Cut the tofu into three slabs, then slice it into columns and rows to form cubes.
- Place the tofu cubes on a towel-lined cutting board, cover with another towel, and weigh it down with a heavy object for at least 10 minutes to drain further.
- Move the drained tofu to a mixing bowl, drizzle with olive oil and tamari, and toss until evenly coated. Add cornstarch and mix until no powdery spots remain.
- Spread the tofu evenly on the prepared baking sheet. Bake for 25 to 30 minutes, turning the tofu halfway through, until it is golden brown on the edges.
Ingredients
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
FAQ
- What is the best type of tofu to use for crispy baked tofu?
- Extra-firm tofu is ideal for achieving crispy baked tofu. It’s important to choose organic tofu to avoid the use of conventional fertilizers and pesticides. Look for extra-firm tofu in the refrigerated section near the produce, with Trader Joe’s being a recommended brand.
- How do I remove moisture from tofu effectively?
- To extract maximum moisture, slice the tofu into smaller pieces before pressing. Pressing whole blocks is less effective as they tend to retain water. Use a towel-lined cutting board, place the tofu slices on it, cover with another towel, and weigh down with a heavy object for at least 10 minutes, preferably 30 minutes.
- What ingredients help make tofu crispy, and how should they be used?
- Toss the tofu with a tablespoon each of oil, tamari or soy sauce, and cornstarch or arrowroot starch. The oil and soy sauce add flavor, while the starch creates a crispy texture. Cornstarch is recommended for the crispiest results, although arrowroot is a less processed alternative.
- Why is baking preferred over pan-frying for crispy tofu?
- Baking allows the tofu to develop crispy edges and a soft interior without sticking to the pan, which can be an issue with skillet cooking. It also uses less oil, making it a healthier option while ensuring even crispiness.
- Can tofu absorb flavors better through marinating or after baking?
- Baked tofu absorbs flavors more effectively when sauce is added after baking. Marinating can be less effective due to tofu’s water content, which hampers flavor absorption. Once baked, tofu can be tossed in sauce or used in dishes like curries or stir-fries for enhanced taste.
Tips
- Opt for Extra-Firm Tofu: Choose extra-firm tofu for the best results. It’s less likely to fall apart during cooking and will yield the crispiest texture. Look for organic options to avoid conventional soy treatments.
- Press Tofu Thoroughly: Ensure you remove as much moisture as possible by slicing the tofu into smaller pieces before pressing. This increases the surface area and helps extract moisture more effectively, leading to a crispier finish.
- Coat with Oil, Soy Sauce, and Starch: Toss your tofu with a small amount of oil, soy sauce or tamari, and a starch like cornstarch or arrowroot. This combination adds flavor and enhances crispiness, with cornstarch providing the crispiest results.
- Bake for Optimal Crispiness: Spread the tofu evenly on a baking sheet and bake until golden brown. Baking allows the tofu to develop a crispy exterior while keeping the inside tender, without the need for excessive oil.
Equipment
- Tofu Press – If you don’t have a heavy object to press the tofu, a tofu press can be useful.
- Baking Sheet – A large, rimmed baking sheet for baking the tofu.
- Parchment Paper – To line the baking sheet and prevent sticking.
