Tofu – some folks wrinkle their noses at it, but oh, when it gets crispy and golden, it’s a whole different story. Like a blank canvas ready to soak up flavors, crispy tofu is the unsung hero of countless dishes. Think of it as that quirky friend who surprises you with their versatility, whether it’s chilling in a stir-fry or stealing the spotlight in a salad.
Steps
- Prepare Tofu: Begin by preheating your oven to 400°F (200°C). Cut a slit in the tofu container to drain the liquid, then remove the tofu and pat it dry with a towel. Slice the tofu into 1-inch cubes.
- Coat Tofu: Place the tofu cubes into a large bowl and drizzle with soy sauce. Toss the cubes with cornstarch followed by breadcrumbs, ensuring each piece is evenly coated. Gently shake the bowl for even coating without breaking the tofu.
- Bake Tofu: Arrange the tofu pieces on a parchment-lined baking sheet, ensuring they are not touching each other to maximize crispiness. Bake in the preheated oven for 30-35 minutes until the tofu is golden brown.
- Prepare Sauce: While the tofu bakes, mince garlic and sauté in a small pan with a tablespoon of oil until lightly browned. Add soy sauce, honey or maple syrup, rice vinegar, sesame oil, and two tablespoons of water.
- Thicken Sauce: In a separate bowl, whisk together cornstarch and an additional two tablespoons of water. Add this mixture to the pan and cook over low heat for 3-5 minutes until the sauce thickens and bubbles.
- Combine and Serve: Once the tofu is baked, toss it with the thickened sauce until well coated. Optionally garnish with sesame seeds and serve over rice with steamed broccoli, or enjoy it on its own.
Ingredients
- 1 tablespoon low sodium tamari or soy sauce
- 1 block (16 ounces) extra firm tofu
- 1 tablespoon cornstarch
- 3 tablespoons breadcrumbs (gluten-free if preferred)
- 1 tablespoon oil (for sautéing garlic)
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 4 tablespoons water (divided)
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
Nutritional Values
Calories: 564kcal | Carbohydrates: 72g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Fiber: 4g | Sugar: 28g
FAQ
- Do I need to press tofu for this recipe?
- Pressing tofu is optional for this recipe. While pressing can help make the tofu crispier and ensure it cooks evenly, this particular recipe is designed to work well without pressing, saving you time. However, if you prefer extra crispy tofu, pressing is recommended.
- How should I store and reheat the sesame tofu?
- Once prepared, the sesame tofu can be stored in the refrigerator for up to three days. For reheating, it’s best to use an oven at 200°F for about 10 minutes to restore its crispiness. While using a microwave is an option, it might make the tofu soft or soggy.
- Can I use regular soy sauce instead of low sodium?
- Yes, you can use regular soy sauce, but it’s advisable to add a bit of water to the sauce to balance the saltiness, as regular soy sauce is saltier than the low-sodium variety.
- What can I serve with crispy baked sesame tofu?
- The tofu pairs well with rice and steamed broccoli, creating a tasty buddha bowl. Alternatively, you can serve it with stir-fried vegetables or even vegan fried rice for a complete meal.
- What are some other tofu recipes I might enjoy?
- If you like this recipe, you might also enjoy trying teriyaki tofu, baked peanut tofu, vegan sushi bowls, vegan tofu ramen noodles, or tofu pasta for more delicious vegan options.
Tips
- Ensure Proper Tofu Drying: Although pressing tofu isn’t necessary for this recipe, drying it thoroughly with a towel after draining will help achieve a crispier texture. If you have extra time, using a tofu press can enhance the crispiness further.
- Even Coating Technique: To avoid breaking the tofu cubes, gently shake the bowl instead of using a spoon when tossing the tofu with soy sauce, cornstarch, and breadcrumbs. This ensures an even coating without compromising the tofu’s shape.
- Spacing on Baking Sheet: Arrange the tofu cubes on the baking sheet so that they do not touch each other. This spacing is crucial to allow even airflow and to achieve maximum crispiness during baking.
- Reheating for Best Texture: To maintain the tofu’s crispy texture when reheating, use an oven at 200°F for about 10 minutes instead of a microwave, which can lead to a softer texture.
Equipment
- Tofu Press – Although not necessary for this recipe, a tofu press can be useful for pressing out extra moisture to achieve crispier tofu.
- Baking Sheet – Essential for baking the tofu.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Small Sauté Pan – Needed for preparing the sauce on the stove.
