Crispy Tofu

This is one of those core tofu cooking skills needed for most tofu recipes. Tofu is just a whole lot more interesting with a crispy exterior…at least in my opinion ūüėČ

Crispy Tofu

1 block extra firm tofu
1 tablespoon organic oil (I use olive or sesame oil)
1 tablespoon tamari
1 tablespoon starch (potato starch, arrowroot, or corn starch)

Cut tofu into one-inch cubes, place the cubes on one end of a clean towel, fold the towel over to cover, and weight down with a cutting board, then a cast iron pan with a couple of big cans inside. We are going to press that extra moisture out!

After about 20 minutes or so, uncover the tofu, and toss with the oil, tamari, and starch. Spread in an even layer on a baking sheet lined with parchment, pop into the oven, and bake for 20-30 minutes, tossing at about the 10-minute mark. Let the tofu rest a bit, then add to the recipe of your choice!

Note: You can also add spices, when tossing the tofu, to match the¬†dish you’re making: a tablespoon of curry powder for curries, or cumin for Mexican dishes, smoked paprika in Eastern European dishes,¬†Ras el hanout for Moroccan¬†dishes, powdered garlic/ginger for Asian dishes, a blackening spice mix…you get the idea ūüėČ