Crispy Tofu

Tofu gets such a bad reputation! It's tasteless, has no texture, and face it, it looks weird! If you are someone that doesn't like tofu, my guess is that you have never had it prepared properly! So, give me a chance to change your mind! The magic to preparing tofu is to FREEZE and PRESS it! Yes, these 2 steps will change all your preconceived notions around tofu! To bring your tofu to the next level, marinate and bake it! Follow my recipe below and it will not disappoint! This recipe is a crowd-pleaser! Because of this recipe, tofu has become a favorite staple in our home! My husband, kids, and myself will eat the tofu like crackers - it is that good! Don't cut out tofu from your life until you've tried this recipe!   

Place tofu (container and all) in freezer and allow to freeze for 24 hours. 

Remove tofu from freezer a day or two before cooking day to allow it to thaw.

Remove tofu from container and press for minimum 15 minutes (I do this between 2 plates with a washcloth on the top and bottom of tofu, to absorb moisture released, and place a weight on top of plate). See picture to above. You could also use a tofu press.

While tofu is getting smooshed make the marinade. 

Ingredients for marinade:

1 tablespoon sesame seed oil

1 teaspoon soy sauce

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon maple syrup

1/4 teaspoon white wine vinegar

Mix all marinade ingredients in a small bowl and set aside.

After tofu has been pressed for 15 minutes, cut tofu (see picture below).

Lay tofu on a flat surface and brush marinade onto both sides of the tofu.

Let marinade soak into tofu for another 10-15 minutes.

While tofu marinates pre-heat oven to 400℉.

Dredge tofu in 1/2 cup cornstarch. 

Place tofu on baking try with rack or parchment paper that has been sprayed with non-stick oil.

Cook for 20-25 minutes. If cooking on a rack there is no need to turn tofu, but if cooking on parchment paper be sure to turn half way through cooking process. 

Remove promptly from pan and ENJOY!

Ingredients

1 block of extra firm tofu (previously frozen and thawed and press for 15 minutes)

1 tablespoon sesame seed oil

1 teaspoon soy sauce

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon maple syrup

1/4 teaspoon white wine vinegar

1/2 cup cornstarch (for dredging)

Directions

Prior to baking day, freeze tofu for 24 hours and thaw. 

Press thawed tofu for 15 minutes (I use 2 plates with a weight on top) to remove excess moisture.

While tofu is being presses, make marinade: combine sesame seed oil, soy sauce, salt, garlic powder, maple syrup, and white wine vinegar in a small bowl and set aside. Cut tofu into 1 inch squares that are about a 1/4 inch thick and lay out on a flat surface. Using a pastry brush, brush marinade on to both sides of the tofu and set aside for 15 minutes for marinade to absorb. While tofu is marinading, pre-heat oven to 400℉. After 15 minutes of marinating, dredge tofu in cornstarch just to give it a light coating - shake off any excess - place tofu onto a prepared cooking rack or pan lined with parchment paper that has been sprayed with cooking spray. Cook for 20-25 minutes. If using a parchment lined pan be sure to flip tofu halfway through the cooking process. If using a rack there is no need to flip. Once tofu is slightly brown and crispy they are done. Enjoy!

*This recipe was adapted from She Likes Food *