CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
CRISPY TOFU FINGERS
Make and share this Crispy Tofu Fingers recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
CRISPY TOFU BACON IN 10 MINUTES
Wonderfully crispy and salty-smoky-slightly sweet, this vegan tofu bacon recipe hits all the right notes. And it cooks up in only 10 minutes!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
- Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower - medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
- Add olive oil to the pan.
- When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
- While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
- When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
- Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.
Nutrition Facts : ServingSize 4 slices, Calories 108 kcal, Carbohydrate 3 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1288 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g
CRISPY TOFU BITES
Crispy bites of tofu with a crunchy exterior and a creamy interior. Serve with any of your favorite dips, like Thai peanut sauce or teriyaki.
Provided by Sufia
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
- Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
- Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.
Nutrition Facts : Calories 335 calories, Carbohydrate 38.4 g, Fat 14.9 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1313 mg, Sugar 0.5 g
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
CRISPY TOFU WITH BLACK PEPPER SAUCE
What is tofu? It's certainly not boring and tasteless! The crispy vegetarian bean curd is so loaded with flavor in this fried tofu recipe, you'll never shy away from it again. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.
Nutrition Facts : Calories 316 calories, Fat 24g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 583mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
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