Crispy Baked Tofu

Dara’s Recipe

Serves: 4

INGREDIENTS:

• 1 block (12 to 15 ounces) extra-firm tofu

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon soy sauce (I used coconut aminos)

• 1 tablespoon almond flour

INSTRUCTIONS:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Take paper towels or a clean dish towel, wrap the tofu, and place a heavier book or something to really get the moisture out. (yes it looks silly but trust me, it works). Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).

  • Slice the tofu into cubes

• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and soy sauce or aminos. Toss to combine. Sprinkle the almond flour over the tofu, and toss the tofu until the flour is evenly coated, so there are no powdery spots remaining.

• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Tips for Irresistibly Crispy Tofu (courtesy of Cookie + Kate)

1) Choose the right kind of tofu.

Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Look for tofu in the refrigerated section by the produce.

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.

How to Press Tofu

3) Toss your tofu in oil, soy sauce and starch.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

Cornstarch vs. arrowroot: You might be wondering which starch is better. Cornstarch is a more processed ingredient, but it yields the crispiest results. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you’re adding the tofu to a dish containing a lot of moisture (like curry).

4) Bake it.

Spread your prepared tofu in an even layer across a sheet pan. Don’t worry if your tofu fell apart a bit as you tossed it. Bake until golden brown, about 25 to 30 minutes. Boom! Perfect tofu.