By Indigo
Crispy Tofu by Maria
Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.
Updated at: Mon, 13 May 2024 17:32:26 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
4
Low
Nutrition per serving
Calories177.9 kcal (9%)
Total Fat12.5 g (18%)
Carbs9 g (3%)
Sugars2.8 g (3%)
Protein7.5 g (15%)
Sodium292.4 mg (15%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
When you get a package of tofu, take the tofu over to the sink.
Step 2
Cut down the side, and then the other side of the package, making an L shape.
Step 3
Place your hand flat over the tofu and flip it upside down into the sink, draining the water away.
Step 4
When you have a tofu press, you don't need to press it as long. Press it for 10-15 minutes with a tofu press.
Step 5
Wrap tofu in a paper towel or in a clean dish rag. Place it on a cutting board and then put a heavy pan or books on top.
Step 6
Press it for 25-30 minutes. Drain away the liquid.
Step 7
Bonus points, but not required throw your package of tofu in the freezer, yes the whole package, then set it out on the counter or fridge to let it completely thaw.
Step 8
After you let it thaw, gently squeeze the tofu a little bit to get even more water out.
Step 9
Freezing the tofu makes the water molecules expand inside the tofu when they freeze. This creates large pockets.
Step 10
After you freeze, then thaw, then squeeze out the water, marinate the tofu in your favorite marinades for at least 20 minutes. Marinate over night if you want to really infuse it with flavor.
Step 11
People also blend it in smoothies to add some extra protein.
Step 12
The day before you want to cook it, throw it into the fridge to let it thaw out.
Step 13
Put the whole package of tofu in the freezer, water and all.
Step 14
Set the tofu out on the counter to completely thaw. Gently squeeze the rest of the water out.
Step 15
Choose your favorite marinade and let the tofu sit in this for at least 20-30 minutes. Overnight is best.
Step 16
After pressing the tofu, it will taste best if you marinate it overnight, to give the marinade time to infuse into the tofu.
Step 17
After pressing the tofu, sprinkle on 1-2 tablespoon of oil, then 1-2 tablespoons of corn starch. Gently mix it so every piece is coated. Sprinkle a little salt.
Step 18
Press it for 30 minutes (use the code DamnTasty for 10% off)
Step 19
BONUS STEP FOR EXTRA CHEWY TOFU (but not necessary) Freeze the tofu then completely let it thaw. Gently squeeze water out after it thaws. If you choose to freeze it, you don’t need to press it before hand, just throw the whole package in the freezer, then set it out on the counter to thaw. After it thaws, gently squeeze the water out over the sink.
Step 20
Chop into cubes, slabs or triangles
Step 21
Pour 2 TBL oil, 2 TBL of soy sauce over the tofu and gently stir it to coat the tofu.
Step 22
Sprinkle on 3 TBL cornstarch or arrowroot powder and gently mix or toss until you don’t see the cornstarch
Step 23
Bake at 420 degrees for 25-30 minutes, flipping halfway through until golden brown on every side
Step 24
Let it cool for at least 5 minutes. The more it cools, the more it will firm and crisp up.
Step 25
You can eat it as is, or if you’re adding sauces to the tofu, add the sauce and tofu to a saute pan on medium low heat. Stir around until the sauce caramelizes and the tofu crisps up again.
Step 26
Now you can use this on top of salads, curries, noodle or rice bowls, stir fries, lunch wraps or burritos.
Step 27
Press it for 30 minutes (use the code DamnTasty for 10% off)
Step 28
BONUS STEP FOR EXTRA CHEWY TOFU (but not necessary) Freeze the tofu then completely let it thaw by setting it out on the counter. Gently squeeze water out after it thaws. If you choose to freeze it, you don’t need to press it before hand.
Step 29
Cut into slabs, cubes or triangles
Step 30
Sprinkle over 1 TBL of soy sauce and gently toss
Step 31
Sprinkle 2-3 TBL of corn starch and gently mix until you don’t see the corn starch
Step 32
Cover the bottom of skillet or non-stick pan with small layer of oil and heat to medium heat
Step 33
Once pan is heated, add your tofu
Step 34
Let EACH SIDE cook for 1-3 minutes, or until golden brown, DON’T MOVE OR TOUCH IT UNTIL EACH SIDE IS BROWN AND THE PAN ‘RELEASES’ THE TOFU.
Step 35
You can go one more step and add sauce to the crispy tofu.
Step 36
Turn the heat down and add your favorite marinade, and then cook for another 3-5 minutes to let the edges crisp up again and the marinade starts to caramelize. You can keep it simple by just using soy sauce or plain salt to season the tofu as well.
Step 37
Or you can take it out of the pan, let it cool for 5 minutes and then toss it in your favorite marinade like the homemade one shown above, hot sauce, teriyaki sauce, or buffalo sauce.
Step 38
Now you can top this in a soup, noodle dish, Thai curry, buddha bowls or rice bowls.
Step 39
After crisping it up, I then mix it in some sauce on top of the stove, and cook it until the sauce caramelizes and the tofu crisps up again.
Step 40
Leave me comments below if you have any questions!
