How To Make Crispy Baked Tofu

Learn how to make super crispy tofu (without deep frying!) at cookieandkate.com

Let’s talk about tofu. Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here , but I’ve perfected it for the book and gotten such fantastic feedback that I wanted to highlight it. Even tofu skeptics love this tofu. Try it, and you will see.

how to slice tofu

There are a few keys to making irresistible, crispy tofu. First of all, you want to choose the right kind of tofu. Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides . Look for tofu in the refrigerated section by the produce.

Once you have your extra-firm tofu, the next step is to squeeze out as much moisture as possible. Water-logged tofu never gets super crispy. They key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.

Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu.

The key is to toss it in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and arrowroot starch or cornstarch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn ). Then, just spread them in an even layer and bake for 25 minutes. Boom! Perfect tofu.

Last but not least, if you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed my Deborah Madison , via Serious Eats).

Dry tofu out in the oven to crispy perfection, and then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors , or any recipe that could benefit from some hearty vegetarian protein. It would be great in my Thai red curry or green curry . You could replace the eggs in my kale coconut stir fry and Thai pineapple stir fry with this tofu. It is amazing with peanut sauce drizzled on top, in any form.

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    Author: Cookie and Kate

    Cuisine: Asian

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    Serves: 4 servings

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    Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze .
    *Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.

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    Source: Cookie and Kate

  • Baked Korean Gochujang Chicken Wings

    Baked Korean Gochujang Chicken Wings - these wings are sweet, spicy and perfect for a party. You can oven bake them or grill them - the marinade is the key

    Recently, I created aversion of Korean chicken wings for my boys. These wings are baked, not fried, so there’s less mess cooking them and they’re a little bit healthier.

    Baked Korean Gochujang Chicken Wings - these wings are sweet, spicy and perfect for a party. You can oven bake them or grill them - the marinade is the key

    The marinadeismade with gochujang, soy sauce, honey, sesame oil, garlic, onion and ginger. Forbest flavor, I recommend marinating the wings for at least 4hours in the refrigerator. Overnight would be even better.

    For easier cleanup, I lined a baking sheet with parchment paper and lightly oiled it. The wings are laid in a single layer.

    Just before they were completely done, Iflipped the chicken wingsover and turned up the oven to brown them nicely. The marinade thickens during the baking process and makes a wonderful glaze for these chicken wings.

    These Baked Korean Gochujang Chicken Wings are finger lickin’ good ??

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    Serves: 10-12 appetizer portions or 5-6 dinner portions

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    Spicy Sweet Baked Chicken Wings

    Spicy Korean Chicken Quesadillas

    Korean Barbecue Chicken Sliders

    Source: Jeanette’s Healthy Living

    Vegan Blt Sandwich

    This delicious vegetarian/vegan BLT sandwich is a healthier spin on the classic BLT! cookieandkate.com

    This post is brought to you by eureka!® Organic Bread.

    coconut bacon and avocado

    One of my friends swears she’s happier when it’s cloudy and gray outside, but I couldn’t be more the opposite. June has brought longer days and an abundance of sunshine. I feel so energized by all the light that I have to remind myself to pause and soak up the summer vibes. Cookie is pretty jazzed, too, since it means that we can go for a quick walk at 9 pm and watch fireflies blink along our path.

    Now that warm weather is here, I’m craving more light and refreshing meals, and this sandwich is one of them. Ripe tomatoes, fresh lettuce, avocado instead of mayonnaise, and homemade coconut bacon collide in this vegan BLT recipe. Bacon was the one meat I really missed after becoming a vegetarian, and coconut bacon is a surprisingly satisfying alternative. It’s savory with a sweet edge, a little salty, and crisp, just like the real thing. It’s the one and only meat substitute that I can get behind.

    I have a few tricks to making a satisfying sandwich without meat, and it starts with some great bread. You want whole grain bread, preferably one that’s full of seeds, which is rich in fiber and keeps you full longer. Bonus? It has more flavor, and in my book, more flavor is always better than less. That’s why I was so pleased to learn about eureka! bread. Their motto is “Don’t Be Bland!” and after trying it, I can attest that their bread is anything but! It’s also organic, and free of all the unnecessary ingredients that are typical of store-bought sandwich bread—preservatives, artificial colorings, and high-fructose corn syrup. I bought the loaf shown here at Target, and you can find a store near you here .

    So, once you have picked out some great bread, you want to add some healthy fat for satiety, like avocado, nut butter, or hummus. You can also add cooked tofu or tempeh, or a fried egg, if you’re not trying to keep it vegan. Then, load it up with fresh veggies and crisp greens, and you have one stellar sandwich. This BLT is great on its own, and I imagine it would also be delicious with a side of my favorite bean salad or a simple green side salad .

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    Author: Cookie and Kate

    Recipe type: Sandwich

    Cuisine: American

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    Serves: 1 sandwich

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    Per sandwich

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    Make it gluten free: Either use gluten-free bread, or make my heirloom BLT sandwich instead, without the croutons.
    Change it up: Mayo lovers, feel free to add mayo or substitute it for the avocado. Use vegan mayo to keep the sandwich vegan.
    More coconut bacon recipes: Check out my heirloom BLT kale salad and grilled summer salad .

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with eureka! Organic Bread and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!