Add some crispy tofu to your next dish
There was a time I remember not being a fan of tofu. When it is not cooked correctly the texture can be off, the flavor plain, and it can ruin an entire dish. On the flip side of the coin, when handled correctly and paired with a flavorful sauce, or ingredients, it is a nutritious vehicle for carrying other flavors.
Recipe
| Ingredient | Amount |
|---|---|
| Extra Firm Tofu | 16 ounces |
| Corn Starch | 5 Tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
| Olive oil | 1 Tablespoon |
Method
| Photo | Step |
|---|---|
 | Remove the tofu from the container, drain the liquid and place between two plates. Place a heavy pan, or canned food items, on the top plate to squeeze the excess liquid from the tofu. Allow up to 30 minutes. |
 | Drain the water that has been pressed out and transfer the tofu to a cutting board. I find a roughly 1/2"-3/4" dice is the best cut to achieve the best crispy outside to soft interior texture ratio. |
 | For a 1/2-3/4" cut start by cutting the tofu block in half across its height. |
 | Slice the block into six strips across it's length. I find this easiest to keep even by cutting in the middle and then cutting each half into thirds. |
 | Turn the block 90 degrees and slice into four equal strips across its width. Similar to the length, I start by cutting at the midpoint and then cutting each half again at the midpoint. You should now have 48 evenly sliced cubes. |
 | Toss the cubes with the remaining ingredients. Bake them in an oven or air fryer at 425Ā°F for about ten minutes, until firm and crispy on the outside. I had a bit of turmeric left in my bowl that I mixed them in and actually liked the yellow color it gave the finished product š |
Finished Product
There are many great dishes this can be served with. In this case I tossed the tofu with barbeque sauce and served it over brown rice with roasted Brussels sprouts and cauliflower. I've also used this in place of a protein, tossed with a bit of soy sauce, for a delicious Poke bowl.
Bonus Content
| Photo | What |
|---|---|
 | I halved the Brussels and tossed them with oil and a spicy mixture I make that is heavy on garlic powder. |
 | As you trim the Brussels, save any leaves that fall off. They will cook separately and make a great Brussel chip that can be used for garnish, if they make it that long. My family usually devours the chips as they come out of the oven. |
 | Roast the Brussels at 425Ā°F until the tips are starting to char and the hearts are tender. |
 | Cut the cauliflower into bite sized florets. I season them with oil, salt, pepper and touch of turmeric for a vibrant color. Just as with the Brussels, roast at 425Ā°F until the tips are starting to char and the hearts are tender. |
Some of my other recipes and meals
š„ Gingerbread Waffles - Plant based gingerbread waffles
š Stuffed Chicago Style Pizza - Pizza that begs to be eaten with a fork
š„ Focaccia ā Rich and crunchy bread that can be used many different ways.
š Grilled Pizza - Check out my method for making pizza on the grill and where the flat bread trilogy began
š„ Pita ā Part two of the flatbread trilogy
š„ Naan ā The closing chapter of the flatbread trilogy
š„Ø Pretzel Bread ā Make some pretzels without the knots
š£ Kombu Dashi - Making kombu dashi for a vegetarian tempura dipping sauce