The Easiest Crispy Tofu
You're only thirty minutes away from The Easiest Crispy Tofu Ever! Perfectly seasoned, low oil, gluten-free, and ready in a flash, this crave-able snack is perfect as an appetizer served with yummy dipping sauces, as a filling for wraps, or thrown into a stir-fry!
Ingredients
- 1 block extra firm tofu
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ginger
Instructions
- First, press the tofu. Wrap the extra firm block in a couple of paper towels or a clean kitchen cloth. Place something heavy, like a cast iron skillet, on top of the tofu for at least 30 minutes.
- Set the oven temperature to 425 degrees, convect if you have that option.
- Slice the pressed tofu into cubes by cutting lengthwise into quarters, turning to the short side and slicing down to divide the block into halves, and then slicing again in the opposite (short side) direction four or five times until you have cubes. Place the cubes into a medium-sized bowl. Any shape works for this, but I like the teeny cubes best.
- Mix the soy sauce, sesame oil, and ginger together, and then pour over the tofu. Let marinate for a bit while the oven heats up.
- Once the oven is to temperature, place the cornstarch into another bowl or a ziplock bag. Drain the tofu from the marinade and place it into the cornstarch. Shake or stir gently until the tofu is completely covered. Place the coated tofu onto a parchment-lined baking sheet. Place in the preheated oven. Bake for 15 minutes.
- After 15 minutes, remove the pan from the oven. The tofu will look a little powdery and pale. Add 1 to 2 tablespoons of oil directly to the parchment paper. Carefully toss the tofu cubes around in the oil until all pieces are relatively evenly coated.Return to the oven. Bake for an additional 10 to 15 minutes or until the tofu is golden brown and crispy. Eat!
Notes
For a quick sauce, use the reserved marinade! Add the sauce to a small saucepan over medium heat.
Stir together 1/2 cup of water with 1 teaspoon cornstarch and 1 tablespoon of sugar or maple syrup.
Stir very well to really make sure the cornstarch is completely dissolved in the water, and then add to the saucepan.
Heat to a boil and reduce heat to a simmer. Allow the sauce to thicken for thirty seconds to a minute, stirring the entire time.
Remove from heat and toss the baked tofu in sauce, or serve on the side as a dipping sauce.