Baked Tofu Sticks Food

FRIED TOFU STICKS

Steps:

• Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt and pepper.
• Cut the block of tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture.
• Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide, shallow dish.
• Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Remove from pan using a slotted spoon. Drain on paper towels.
• Serve immediately, accompanied by the Honey Mustard for dipping. Or, let the sticks cool and arrange them in a single layer on a baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes.
• Puree the tofu in a food processor. Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt. Process until well blended. The finished dipping sauce will have the texture of runny mayonnaise.
• Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours. This gives the ingredients time to meld and their flavors to develop. Chilling thickens the sauce to a spreadable texture. Stirring brings it back to the texture of a dip or a thick sauce. (This condiment will keep for up to 1 week, tightly covered and refrigerated.)

CITRUSY TOFU SANDWICHES WITH JICAMA STICKS

Steps:

• Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
• Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
• Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
• Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
• Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.

BAKED TOFU STICKS

Steps:

• Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
• Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

BAKED SEASONED TOFU FINGER FOOD NUGGETS

Steps:

• Drain tofu and pat dry with a towel.
• Meanwhile, heat oven to 400 degree F and spray a baking sheet.
• Cut the tofu into cubes, strips or triangles and place into a medium bowl.
• Drizzle with olive oil and gently toss to coat. Then sprinkle with the arrowroot powder and the remaining spices and gently toss to coat.
• Place tofu onto a baking sheet and bake. For babies, 6-12 months bake for 10-12 mintes and for toddlers you can bake for 15-20 minutes(see notes), flipping halfway through baking time.
• Let cool and serve.

TOFU SESAME SNACKS

Steps:

• Preheat oven to 350°F Slice tofu into sticks and toss with remaining ingredients. Allow to marinate 30 minutes or overnight.
• Place tofu on a baking tray and bake 15-20 minutes or until golden brown. Remove from oven and enjoy hot or cool.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

CRISPY BAKED TOFU

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.

TOFU FISH STICKS

Steps:

• Press the tofu as per the instruction in the recipe description. Preheat the oven to 400'F.
• Line a baking sheet with parchment or a silpat sheet.
• Mix the corn flour, panko, nutritional yeast, seaweed flakes, parsely, breadcrumbs and sea salt together in a pie plate.
• In another pie plate mix the Vegenaise, plain soy milk and cornstarch so that there are no lumps in it.
• Cut the tofu into 12 sticks. Roll each one in the wet mixture. Then roll them in the dry mixture.
• Place on your lined baking sheet and bake for 30 minutes until nice and golden on the outside.
• If you want a meatier texture, freeze the tofu and then thaw it and follow the recipe.
• Serve with baked French Fries.
• Bon Appetit!