crispy tofu recipe

Easy Baked Tofu that really delivers on flavour! This is how I satisfy my sticky, delicious tofu cravings when I don&#039;t have time to press it or let it marinade for hours.

Baked Tofu

/ 80 mls tomato ketchup

maple syrup

soy sauce

sriracha (, or Sambal Oelek,

sesame oil (, (omit to make oil-free))

garlic (, minced or grated very finely)

black pepper

Preheat oven to 400°F (200 °C).

Open the tofu, drain any excess water then lay it on it&#039;s side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. Lay the tofu triangles out in a large dish and set aside.

In a small bowl mix up all of the glaze ingredients. If you taste it don&#039;t be alarmed at how strong it is. Once it&#039;s on the tofu and baked it&#039;s all ok, I promise!

Pour the glaze over the tofu triangles and coat each one. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.

Line a metal baking tray with a silicone baking mat or parchment paper and lay each tofu triangle onto it with a bit of space around each one. Keep the dish with the remaining glaze in it as you will need it later.

Bake for 20 minutes. Remove from the oven. Flip over each triangle and brush it with some more glaze. Put back in the oven and bake for another 20 minutes. Keep an eye on it though as all ovens are different. If it starts getting too dark remove it a little bit earlier. You want it to be really caramelized (dark brown, almost black)  around the edges and on the corners. Again keep any remaining glaze (there won&#039;t be much).

Once done, remove from the oven and brush quickly again with the last bits of remaining glaze before serving, or cooling and storing in an air tight container in the fridge.

https://content.jwplatform.com/videos/90bVLiuH.mp4

Easy Baked Tofu that really delivers on flavour! This is how I satisfy my sticky, delicious tofu cravings when I don&#39;t have time to press it or let it marinade for hours.

Filipino Crispy Tofu and Mushroom Adobo – a classic Filipino adobo sauce adds flavor to this crispy tofu recipe with mushrooms! Try this simple fried tofu recipe also known as adobong tokwa!

Filipino Crispy Tofu and Mushroom Adobo

11.5 oz box firm tofu (cut into 1-inch slices or cubes)

apple cider vinegar

garlic (mashed

cornstarch

mushrooms (sliced)

bay leaf

extra virgin olive oil

Wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down (for example, a large skillet with a few cans or books on top). Let the tofu sit for 15-20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch slices or cubes.

In a glass or non-reactive bowl, combine the soy sauce, vinegar, garlic and pepper. Gently add the tofu and coat on all sides.

Transfer the tofu cubes to another bowl. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside and let it rest for about 5-10 minutes.

While the tofu rests, marinate the mushrooms in the sauce.

In a large non-stick skillet, heat the oil over medium-high heat. Working in batches so you don&#039;t crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.

Add the sauce and the mushrooms to the pan, along with the bay leaf. Bring to a bubble then lower heat to a simmer and cook for about 5 minutes, or until the mushrooms are fork tender.

Drizzle the sauce and mushrooms over the crispy tofu and serve hot over rice.

This Sheet Pan Veggies and Tofu is an easy sheet pan dinner made with roasted vegetables and crispy tofu. Takes just 10 minutes to prep and makes the perfect healthy plant-based dinner for busy weeknights. Gluten-free, dairy-free, vegan with low carb and paleo options. 

Sheet Pan Veggies and Tofu

butternut squash

carrots (, sub with broccoli for low-carb option)

Avocado oil

Salt and black pepper (,

cauliflower

Brussels sprouts (. trimmed and outer layers removed)

red onions

coconut aminos

olive oil

Dijon mustard (or wholegrain mustard)

lemon

Preheat the oven to 400F.

Cut squash and carrots into 1-inch chunks and place on a large baking sheet. Drizzle with oil and season to taste with salt and pepper. Roast for 15-20 minutes.

Cut cauliflower into bite-sized florets, cut tofu into 1-inch chunks and slice onions into large chunks.

Make the dressing by mixing all the ingredients into a bowl.

Remove squash and carrots from the oven and add the cauliflower, Brussels sprouts, tofu and onion. Season with salt and black pepper and drizzle with dressing. Toss to coat well.

Place the baking sheet back into the oven and roast again for 25-30 minutes, or until vegetables are tender and nicely roasted. Broil for 1-2 minutes, if desired for a nice char. Serve warm with favorite sides.

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It's easy to make on the stovetop or baked. For the baked variation, go to Baked Tofu.

Crispy Tofu (in 20 Minutes!)

14-ounces extra firm tofu

Kosher salt

cornstarch (or arrowroot starch)

sesame oil

Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.

Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.

Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.

Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return to medium-high heat and cook an additional 5 to 6 minutes until browned.

Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until the sauce has thickened and the tofu is darkened, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more. 

Can you make this in an air fryer? What temperature and for how long would you recommend?

Fantastic!!!  The perfect crisp and so healthy!

I made this tonight for dinner, and everyone loved it! Great texture. Thank you!

WOW. I’ve been making tofu for a long time.  But, THIS is truly amazing! Likely bc of the meticulous instructions provided.
After making and removing the tofu, I added more of the liquid ingredients and sautéed bok choy, celery and scallions for several minutes (bc that is what was living in my fridge at the time) and VOILA delicious tofu dish! Ty!

Your takeaway favourite just went vegan. Crispy, craggly tofu in a hot and sticky sauce is out of this world. This crispy chilli tofu recipe is seriously delicious. And seriously easy to make.

Crispy Chilli Tofu

Onion

Red Chilli

Spring Onion

Bell Pepper

Firm Tofu

Soy Sauce

Cornflour

Ground White Pepper

Sriracha

Tomato Ketchup

Rice Wine Vinegar

Caster Sugar

Salt

Vegetable Oil

Slice your onion and red chillies. Cut your spring onions into 3cm lengths. Dice your red pepper into 2cm chunks. Grate your ginger and garlic. Set the veg aside until later.

Tear your firm tofu into thin pieces, then pop them into a large bowl. Add 1/3 of your soy sauce, cornflour, white pepper and a really good pinch of salt. Mix again until the tofu is evenly coated.

Heat a wok on a high heat with a generous glug of oil. Add your tofu in batches and fry for a few mins until crispy. Remove from the pan with a slotted spoon and repeat with your remaining tofu.

Add your onion to the same pan and stir fry for 3 mins, then add your red pepper and fry for another 2 mins.

Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.

Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and your remaining soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.

Get your crispy tofu back in the pan and cook for 2 mins. Serve with rice.


Absolutely delicious! Was very spicy and sticky - better than a take away! Will add some beansprout and some sesame seeds next time too. Will definitely be making again!

I added fake chicken bits as I didn’t have enough tofu. I was also forced to replace sriracha with gochujang but happy to report it comes out delicious

Dish was good but I always recommend to air fry tofu as it crisps up best like that, 10-15 mins 180°

loved this! reduced the chillies a bit as not everyone is a massive spice fan but was super nice and easy to make!

This was really tasty! Pictured before I added sesame seeds. I would recommend this dish and would cook it again.

Delicious! Although not photographed is how spicy and red my mouth is! 🥵 Added a sprinkle of sesame seeds for texture and flavour too

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6314380400112

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Top Tags

Baked Tofu

Filipino Crispy Tofu and Mushroom A...

Sheet Pan Veggies and Tofu

Crispy Tofu (in 20 Minutes!)

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