Crispy tofu

People have strong opinions about tofu. It’s right up there with health and politics on the list of things people just avoid at the table. I have an uncle that loves tofu, I think that is where my love of it comes from.

My husband used to be a tofu hater, but then the annual Daniel fast came round and it was “tofu or starve” -his words not mine. He realized that is discriminatory behaviour towards the protein was highly misguided.

Tofu is a building block . With the right love it becomes an amazing foundation to any veggie meal. One of the easiest and best ways to make tofu is to bake it.

It creates a exterior crispy texture that I just love. Tofu is not a bulk bake. It does go a bit soft in the fridge, so only bake enough for the meals you eat.

Pressing tofu- removes excess moisture and allows for better baking and flavour absorbing. I slice my tofu and stack them between tea towels and place a heavy cutting board on them. I leave it for minimum 30 minutes – ideally 1 hour.

Crispy tofu

1 block extra firm tofu sliced and pressed- (see note above)

  • Optional marinade- (skip if Daniel fasting)
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoonmaple syrup
  • 1 tsp sesame oil
  • 3-6 tablespoonscornstarch
  • 1/4 tsp each Salt, pepper , garlic powder

Cube pressed tofu

Mix tamari, oil and maple and toss with tofu in marinade for 10 min (if using.)

Mix cornstarch with spices in large ziploc.

Remove tofu from marinade if using, pat dry and toss in starch mixture.

Bake on lined baking sheet in 400 F oven for 15 minutes . Turn cubes halfway through baking.

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