Crispy Sweet And Sour Baked Tofu Recipes

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CRISPY SWEET AND SOUR BAKED TOFU

I once was at a restaurant in Toronto that served Southern Fried Tofu - crispy tofu slices with a tangy sauce on top and I have been on the hunt for a recipe to make it myself. I also wanted to create something that was baked, not fried - reducing fat content for a healthier meal. This recipe is as close as I could get and is really yummy. It's a fave for my family - kids love it too.

Provided by country girl kim

Categories     Soy/Tofu

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 13



Crispy Sweet and Sour Baked Tofu image

Steps:

  • Remove tofu from package. Place between paper towels or tea towels and put a moderately heavy book on top for 30 minutes to press out the water.
  • Slice into 9 slices, cutting each in half (18 pieces).
  • Beat egg with water and set aside.
  • Combine wheat germ, flour and breadcrumbs and set aside.
  • Dip each piece of tofu into egg mixture and then gently press into crumb mixture, covering well. Place on greased baking sheet and bake at 350' for 30 minutes, turning once.
  • While tofu is cooking, mix sauce ingredients except for the cornstarch/water into a small saucepan and whisk over medium heat until sugar and salt are dissolved.
  • Add cornstarch mixture and whisk until the sauce thickens. When thick, turn off heat and set aside.
  • When tofu is cooked, pour sauce on top and gently toss or use spoon to coat. Sauce should be thick and sticky....
  • Top with sesame seeds and serve.

Nutrition Facts : Calories 395.2, Fat 15.3, SaturatedFat 3.4, Cholesterol 105.8, Sodium 1179.5, Carbohydrate 40.1, Fiber 4.7, Sugar 19.8, Protein 30.2

1 (425 g) package firm tofu, pressed
1 egg, beaten
1/4 cup wheat germ
1 tablespoon fine breadcrumbs
1 tablespoon flour
3 1/2 tablespoons seasoned rice vinegar
1/4 cup water
2 1/2 tablespoons sugar
1 tablespoon light soy sauce
1 teaspoon molasses
1/4 teaspoon ginger powder
1/2 teaspoon salt
1 tablespoon cornstarch, mixed with 1 1/2 tb water

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.

Provided by Eric Kim

Categories     snack, finger foods, vegetables, appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 10



Crispy Tofu With Sweet-and-Sour Sauce image

Steps:

  • Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
  • While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
  • Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
  • Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
  • In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
  • Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
  • To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

1 (14-ounce) package firm tofu, drained
3 medium zucchini (about 1 pound)
3 teaspoons kosher salt, plus more to taste
1/2 cup apricot preserves
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons onion powder
1/2 cup potato starch
Neutral oil, such as vegetable or canola oil, or light olive oil

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