baked crispy tofu

Torn tofu chunks (we&#39;re going for maximum texture!) are coated in oil and cornstarch, baked until light and crispy, and tossed with an incredibly flavorful, umami-packed sauce made with three ingredients: spicy chili crisp, peanut butter, and soy sauce. The dish is finished with lots of sliced scallions, chopped cilantro, and toasted sesame seeds for freshness and contrast. We love serving this tofu alongside a simple soba noodle salad (recipe coming soon!) or on top short-grain rice alongside steamed, roasted, or grilled vegetables. If you&#39;re looking for a lighter alternative, this Chinese cucumber salad is another great accompaniment!Note: If you prefer, you can achieve supremely crispy tofu on the stovetop (it is actually a bit crispier!). For this method, simply tear the tofu into chunks and toss generously in cornstarch - skip coating in oil. Heat a thin layer of avocado or vegetable oil over medium-high heat in a non-stick skillet and add the tofu pieces, searing them on all sides. Transfer to a wire rack to cool.

Crispy Tofu with Spicy Chili Crisp Sauce

(12-14 oz) extra firm tofu

(15 mL) avocado

(40 grams) cornstarch

(32 grams) natural creamy peanut butter (preferably unsalted)

(18 grams) soy sauce (plus more as needed)

(15 grams) water (plus more as needed)

lime

scallions,

cilantro leaves (roughly chopped (¼ cup))

sesame seeds (optional)

Prep Note: Be sure to set aside time to drain and press the tofu block well - this usually takes about 30 minutes to 1 hour. Follow my simple directions on how to press tofu (no equipment needed).

Preheat an oven to 400°F (204℃) with the convection setting (if you do not have a convection setting, increase the temperature to 425°F/220℃ but watch carefully during roasting). Line a half sheet pan with parchment paper and set aside.

Using your hands, gently tear the pressed tofu block into ¾-inch (large bite size) chunks. Set in a large mixing bowl and drizzle with the avocado (or vegetable) oil. Using your hands, gently toss the pieces until they&#39;re evenly coated.  Add the cornstarch to the bowl and gently toss until the tofu pieces are well coated on all sides – adding more cornstarch if needed. Transfer the tofu to the parchment-lined sheet pan, setting the pieces apart so they are not touching one another. Lightly drizzle the tofu pieces once again with avocado (or vegetable) oil. Seasoning Note: The sauce is heavily seasoned, you do not need to salt the tofu or season it with soy sauce, as some recipes call for, which in my experience prevents it from crisping quite as well.

Bake for 20 to 25 minutes or until the tofu is crispy and lightly golden brown, flipping the pieces halfway through. Transfer to a wire rack for cool for 1 to 2 minutes before tossing with the sauce (see below). While the tofu is baking, prepare the spicy crispy chili sauce (see below).

Prepare Spicy Chili Crisp Sauce: Whisk the peanut butter, spicy chili crisp, and soy sauce together in a large serving bowl. Add 1 tablespoon water and whisk to combine. Texture Note: The sauce will thicken as it sits, so you may need to add another teaspoon (or so) of water before tossing with the tofu - you don&#39;t want the sauce to be too thick otherwise it won&#39;t distribute itself well on the tofu pieces. If you run a whisk across the bottom of the bowl, the sauce should fill in relatively quickly  - if it holds its shape or fills in slowly, it is too thick. Add another teaspoon or so of water and whisk to combine.

Add Mix In&#39;s and Toppings: Add the hot crispy baked tofu to the bowl with the sauce and using a large spoon, toss everything together until all of the tofu pieces are evenly coated. Add the juice of ½ lime along with the sliced scallions, chopped cilantro, and sesame seeds. Toss once again and season to taste, adding another splash of soy sauce if needed. Serve immediately.

Storage Notes: This tofu dish is best served warm right after you&#39;ve made it, but tastes surprisingly good as leftovers cold from the fridge ((*it will have an intriguingly chewy, not crispy texture!).

If you enjoyed this recipe, please leave a review and ⭐️ rating! Thanks for your support!

Make the Crispy Tofu:

Our Crispy baked tofu is not only healthy, but delicious and perfect for when you fancy a crispy snack served with spicy sauce, or as a delicious lunch and appetizer. We love crispy baked tofu and cannot believe how easy it is to make and bake.

Crispy baked tofu

blocks of tofu (I used smoked tofu)

oat milk

water

garlic powder

paprika

panko

cayenne pepper

ginger

tsp, whole cumin

vinegar

chillies

olive oil

agave syrup

spring onion

lime juice

tomato sauce

Pre-heat a non-stick frying

Pre-heat a non-stick frying pan over medium heat and add 2 tbsp of oil. Add the spring onions and sliced chilli. Add the paprika, ginger and cumin. Sauté for 3-4 minutes.

Add the rest of

Add the rest of the sauce ingredients to a blender. Add the sautéed onion and chillies to the blender and blitz until you have a smooth sauce.

Set aside. Store any

Set aside. Store any leftover sauce for 2 weeks in an air-tight container.

The Sauce

Preheat the oven 180C

In one bowl, mix

In one bowl, mix the water, oat milk, garlic and paprika. Add salt and pepper to taste.

Place the panko in

Line a baking tray

Cut the tofu into

Cut the tofu into long strips. Place a strip in the liquid mixture, then in the panko bowl. Rotate the tofu around in the panko to cover it entirely. Please the panko covered tofu stick on the baking paper. Repeat with the remaining tofu sticks and ensure they don't overlap on the baking tray.

Bake for 20 minutes.

Bake for 20 minutes. Serve with dipping sauce.

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