Crispy Baked Tofu Fingersnuggets Low Fat Recipes

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.

Steps:

• Drain the tofu and slice it into three fillet-sized slices, long-ways.
• Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
• Place the fillets in a bag, preferably not touching one another, but this isn't essential.
• Freeze until thoroughly frozen through. This usually takes overnight or all day.
• Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
• Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
• Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
• Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
• The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
• Add braising liquids or flavorings as desired.

Steps:

• Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
• Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
• After marinating, preheat oven to 400 degrees.
• Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
• Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
• Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).