Crispy Barbequed Tofu Slices Recipes

Steps:

• Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
• Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
• Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
• Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

Steps:

• Coat a cookie sheet with oil.
• Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
• Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
• Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
• Sprinkle on desired seasoning.
• Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
• Some people like it very chewy, while others prefer it when it's still soft.

Steps:

• Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
• Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
• Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
• Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor.
• Bake for 20 minutes at 350°F, turning halfway through.
• If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce.
• Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!