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
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 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
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 INFERNO
Super crisp tofu cubes in a spicy and hot and crunchy vegetable stir fry sauce. Add whatever vegetables you like. Perfect way to use up leftover ready cooked basmati rice.
Provided by Eismeer
Categories Asian
Time 30m
Yield 1 serving, 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare vegetables: Chop zucchini (green, firm bits) in tiny cubes. Shave carrot using the mandoline or chop in small cubes as well): Chop garlic and chilies.
- cut tofu in cubes (half inch size).
- heat peanut oil until very hot and add tofu cubes. Fry until very crisp i.e. a visible slighty golden layer forms on each side) and set aside when done.
- heat 2nd tablespoon of peanut oil and add vegetables including garlic and chopped chilies.
- fry until fragrant and add soy sauce (if you like you can also add a tad of water).
- add black bean sauce, tamarind paste, sesame oil and if you like a generous dash of vegetable stock powder.
- add rice to vegetables and incorporate tofu cubes.
- stir and season with salt and pepper and maybe additional soy sauce.
- enjoy.
Nutrition Facts : Calories 465.2, Fat 23.2, SaturatedFat 4.2, Sodium 558.5, Carbohydrate 48.6, Fiber 4.4, Sugar 7.3, Protein 19.4
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QUICK & EASY CRISPY TOFU | MINIMALIST BAKER RECIPES
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Ratings 80Calories 270 per servingCategory Protein, Side
- Preheat oven to 375 degrees F (190 C) and wrap your extra firm tofu in an absorbent towel. Set something heavy on top - like a cast iron skillet - to press out extra moisture for 5 minutes. Alternatively, use a tofu press.
- Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend. Or if adding to a Thai dish, try a Thai curry powder. If you want it to remain neutral in flavor and just crisp up, simply season with salt and skip the extra seasoning.
- Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
- Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets. I found the 15-minute mark to be about right.
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- First, preheat the oven to 425F. Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
- Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
- Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
- Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
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