Learn how to make crispy and delicious tofu.
Crispy Tofu is sure to change any negative opinions about tofu you once had! Crisp, flavorful and not the least bit spongy or soggy. Crispy tofu is quite frankly the perfect vegan and gluten-free dinner to try when you’re craving takeout.
Prep Time: 40 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 10 Minutes
Serves: 4-6 People
1 Block extra-firm tofu
1½ Teaspoon extra virgin olive oil
2 Teaspoons low sodium soy sauce
2 Teaspoons cornstarch
Drain the tofu block and pat dry with paper towels.
Slice the tofu block into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should end up with 50 cubes of tofu.
Line a cutting board with paper towels, then arrange the tofu cubes into in a single layer.
Fold the paper towels over the cubed tofu and place something heavy on top (I use a cast iron skillet).
Let the tofu rest for 30 minutes (longer is better).
Preheat oven to 400 degrees Fahrenheit and spray a rimmed baking sheet with cooking oil.
Place the pressed cubed tofu into a large bowl and drizzle with 1½ teaspoons olive oil, 2 teaspoons soy sauce and 2 teaspoons cornstarch. Toss to combine until until there are no powdery spots from the cornstarch left.
Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
Bake for approximately 25 minutes, tossing the cubed tofu halfway, until the tofu is deeply golden and crisp on the edges.
Remove from oven and serve over brown rice with your favorite veggies & sauces (such a broccoli, sesame, avocado and teriyaki sauce).