Do you like tofu? I think a lot of people don’t because it kind of tastes like…nothing. That can be a bad thing if you don’t know how to prepare it, but it can be a great thing if you do! Tofu’s blandness means that it will soak up any flavor you put on it, and while the initial texture can be off-putting to some, removing some of the moisture and crisping the tofu up in the oven will give you the best crispy tofu to serve on top of vegetables for a healthy vegetarian meal.
How to make the best crispy tofu:
- Press out the liquid. I like to wrap the tofu in a dish towel and put my cast iron skillet on top for at least 20 minutes to press out the excess liquid. This will help the tofu get crispier in the oven.
- Shake it well in your seasoning blend, that includes cornstarch! Cornstarch is present in many Asian dishes such as orange chicken. Cornstarch in your seasoning mixture will help get those crispy edges.
- Flip them while baking. I always flip my tofu cubes at least once. That makes sure they brown more evenly.
All in all it’s pretty simply to make crispy tofu! I like to serve ours with lots of vegetables and rice or rice noodles with a little drizzle of soy sauce and sliced green onions on top. You could also add these to the top of a salad, put them in a wrap, or anything else. Tofu’s initial blandness means it’s very versatile, so once it’s seasoned and cooked you can enjoy it however you want!
- 14 oz. extra-firm tofu
- 1 tbsp. olive oil
- 1 tbsp. cornstarch
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- 3 tbsp. sesame oil
- 2 broccoli crowns, cut into florets
- 2-3 carrots, peeled and sliced
- 1 cup snap peas
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. garlic powder
- 4 green onions, sliced
- Sesame seeds for topping, optional
- Soy sauce, optional
- Remove the tofu from the package, discarding any liquid in the package. Wrap the tofu in a clean dish towel and place something heavy on top, like a skillet. Let it sit for at least 20 minutes.
- In a small bowl, mix together cornstarch, salt, pepper, onion powder, and paprika.
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Transfer the tofu to a cutting board and cut into cubes. Transfer to a bowl or a gallon-sized ziploc bag. Drizzle with olive oil and shake or stir to coat.
- Sprinkle with seasoning mixture and shake or stir to coat.
- Spread tofu on prepared baking sheet, making sure none of them are touching. Bake for 20 minutes, flipping over halfway in between baking time.
- While the tofu is cooking, prepare vegetables. Heat olive oil in a large skillet and add broccoli, carrots, and peas. Season with salt, pepper, and garlic powder and cook until crisp tender.
- Place a serving of vegetables in the bowl and top with tofu. Add green onions and sesame seeds. Add a drizzle of soy sauce if desired.
- Enjoy!
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