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 AND BACON WRAPS
Who says tofu has to be healthy? Try this recipe, and I promise you'll never think of tofu the same way again.
Provided by SUPERCORDS
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
- Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
- Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 26.7 g, Cholesterol 9 mg, Fat 16 g, Fiber 2.3 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 634.1 mg, Sugar 2.7 g
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
THE BEST SPICY & CRISPY TOFU BITES
This delicious crispy tofu recipe takes less than 30 minutes to make, and it will make you fall in love with tofu.
Provided by Linda & Alex
Categories Entree Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk the ½ cup tamari or soy sauce, ¼ cup water, 2 tbsp lime juice, 1 tbsp chili garlic sauce (see note), and 2 tsp maple syrup together until fully combined.
- Place the tofu in a tofu press, or on a plate between paper towels with something heavy on top, and press for at least 15 minutes to remove the excess water. The less water in the tofu the better the texture.
- Slice the tofu into cubes. See the photos in the content above.
- In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until all sides are coated in the starch.
- In a wok or a cast-iron skillet, heat the ¼ cup of vegetable oil on high heat. When the oil is hot (add a bit of extra starch from the bowl to the pan, if it sizzles, it's ready), add the tofu evenly in the pan. Use a metal spatula to turn the tofu often. You want all sided to get crispy and brown. Add a tablespoon of extra oil if needed.
- After about 10 minutes, the tofu should have a lightly browned and crispy crust. Now add half of the chili garlic sauce and use the spatula to gently toss the tofu to coat all sides in the sauce. If you're not stir-frying vegetables, use all of the sauce for the tofu, otherwise, use half of the sauce for the vegetables.
- If you're going to stir fry vegetables, remove the tofu from the pan and add another tablespoon of oil and cook the veggies. When they're done, coat them in the other half of the sauce and add the tofu back to the pan to heat it.
- Preheat the oven to 425˚F (218˚C)
- In a large bowl, toss the cubed tofu with the 1 cup of tapioca starch until coated on all sides.
- Spread the tofu on a parchment lined baking sheet and spray a light layer of oil on top.
- Bake for 10 minutes and turn the tofu. Bake for another 10 minutes and evenly drizzle half of the chili sauce on the tofu and carefully toss to coat all sides. Bake for another 10 minutes, or until the tofu is crispy.
- Use the other half of the sauce to coat stir-fried vegetables or for dipping the tofu bites.
- ENJOY!
Nutrition Facts : ServingSize 4 oz, Calories 257 kcal, Carbohydrate 34 g, Protein 2 g, Fat 14 g, SaturatedFat 11 g, Sodium 1272 mg, Fiber 1 g, Sugar 5 g
CRISPY TOFU SSAM
These crispy tofu ssams are a great way to eat healthy and enjoy a ton of flavor. They're full of veggies and serve up a healthy dose of protein. Yes please!
Provided by Lindsay Viker
Categories lunch
Time 40m
Number Of Ingredients 16
Steps:
- Pickle the beetroot. In a medium sized pot, add the rice vinegar, water, sugar and salt. Bring to a strong boil, then add the beetroot slices and turn off the heat. Allow to rest for 30 minutes.
- Meanwhile press the tofu with kitchen towels so it releases excess moisture. Some tofus are more watery than others, so depending on the brand, you might need to do it several times until the tofu stops leaking water. Then, slice the tofu into 1 inch cubes.
- In a large sized bowl, add the cornstarch and season it with salt. Add the tofu cubes and bread them completely with the cornstarch. Take the breaded tofu onto a clean plate.
- In a large skillet or pot over high heat, add enough sunflower oil to deep fry. When the oil reaches 375 F/190 C, add half the breaded tofu. Fry until the tofu reaches a light golden brown color and is crispy, 3-5 minutes approximately. Take out of the oil and sprinkle with salt. Add the second batch of breaded tofu and repeat.
- Arrange a large platter with the tofu, rice, pickled beetroots, cucumber, green onions, lettuce and bean sprouts. Serve with ssamjang, soy sauce and kimchi to dress the wraps.
Nutrition Facts : Calories 913 kcal, Carbohydrate 178 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Sodium 1375 mg, Fiber 7 g, Sugar 20 g, UnsaturatedFat 7 g, ServingSize 1 serving
CRISPY TOFU AND BACON WRAPS
Who says tofu has to be healthy? Try this recipe, and I promise you'll never think of tofu the same way again.
Provided by SUPERCORDS
Categories Bacon Appetizers
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
- Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
- Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 26.7 g, Cholesterol 9 mg, Fat 16 g, Fiber 2.3 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 634.1 mg, Sugar 2.7 g
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TOFU BACON RECIPE (BAKED OR FRIED) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Reviews 6Category Breakfast & BakingCuisine CanadianTotal Time 35 mins
- Slice the tofu into 1/8 inch slices and add to a large ziplock bag or shallow dish like a pie plate. (the thinner you cut the tofu the faster it cooks 1/8 of an inch is perfect or slightly larger but no thinner than 1/8 of an inch)
- Whisk all the marinade ingredients together in a small bowl. Heat in the microwave or small pot until just simmering, you want it really hot. Pour the marinade over the tofu, making sure it’s evenly distributed. Let cool then remove the air from bag and seal. Marinade tofu for 30 minutes to 1 hour or overnight if you wish, turning the bag a few times. (For quick marinade version see Notes*)
- Preheat oven to 400° Spray a large non stick baking sheet with cooking spray (no parchment paper)
- Place the tofu one by one on the baking sheet. Baste each one with a little more marinade. Spray the tops with cooking spray. Bake for 10 minutes.( For pan fried or air fryer method see Notes*)
TOFU BACON - THE BEST VEGAN BACON RECIPE - SHANE & …
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- Remove the super firm tofu from the package and pat dry with a paper towel. If you are using regular extra firm tofu be sure and press for at least 20 minutes.
- Slice the tofu into 1/8″ rectangles (photos above) and place in a shallow bowl or a conatiner where the tofu will just fit.
- Whisk together the marinade in a small bowl and pour over the tofu slices. Cover and let sit in the fridge for at least an hour. But, for maximum flavor overnight is best.
- When you’re ready to cook preheat the oven to 375 degress and line a large baking sheet with parchment paper. Lay the marinated tofu slices evenly on the baking sheet and cook for 20 minutes. Remove and gently flip the tofu, baste with some of the leftover marinade, and bake for 10 more minutes.
VEGAN TOFU, BACON, RANCH WRAPS - RABBIT AND WOLVES
From rabbitandwolves.com
Reviews 1Estimated Reading Time 3 minsCategory Main Course
- Cut the tofu into strips and place on paper towels, then place a heavy object on top to press out some of the liquid. Let sit while the oven preheats.
- Now, slice the shiitakes and place in a bowl. Pour the liquid smoke, soy sauce or tamari and maple syrup on top. Stir so all the mushrooms are coated and set aside to marinate for a few minutes.
- Once the oven has preheated, place the strips of tofu on a baking sheet lined with foil and sprayed with non stick spray, in a single layer. Sprinkle with the salt and pepper. Bake at 450 for 15-20 minutes until the tofu is brown and crispy.
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4.2/5 (20)Total Time 50 minsCategory VegetarianCalories 386 per serving
- Add chickpea flour to a plate and then toss the seasoned tofu in the flour until coated. Heat vegetable oil in a pan, add tofu, and pan-fry until golden brown. Remove from pan and set aside on a plate lined with a paper towel to drain excess fat.
- Slice tomato, bell pepper, and red onion, and shred lettuce. Cut avocado in half, scoop out the meat and transfer it to a bowl. Season with salt, pepper, and a drizzle of lemon juice and mash with a fork.
CRISPY BAKED TOFU WRAPS - THE SECRET INGREDIENT
From loseitblog.com
Reviews 2Category Main CourseServings 6Total Time 45 mins
- Slice pressed tofu into 24 small rectangles (doesn’t have to be exact, basically just make them bite-sized). Place tofu cubes in a bowl.
- Next, combine oat “breadcrumbs”, oil, paprika, oregano, salt, and pepper in a shallow bowl until well-combined.
- Set up your assembly line with tofu at the beginning, followed by cornstarch in a shallow bowl, then a bowl of almond milk, and finally a shallow bowl with the breadcrumb mixture. At the end of the line should be the parchment-lined baking sheet.
CRISPY TOFU LETTUCE WRAPS WITH PEANUT SAUCE - MINIMALIST ...
From minimalistbaker.com
5/5 (17)Calories 160 per servingCategory Appetizer, Entree
- Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
- PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.
- TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
- At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
BBQ TOFU BACON BLT WRAPS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
4.7/5 (3)Estimated Reading Time 5 minsCategory Light Lunch
- Add the BBQ sauce to a large dish. You might want to add a small dash of water to thin the sauce a little if it's particularly thick. Cut the tofu into 6 slices. They should be fairly thin, but if they're too thin they become quite fragile - I found about 3-4 mm was a good thickness. Add the sliced tofu to the sauce, and make sure it's well covered. You can leave it to marinate for a while if you like, or just a a couple of minutes if you're pressed for time.
- Heat the oil in a frying pan, and add the marinated tofu, scraping off any excess sauce first. Cook over a medium heat for around 5 minutes each side, until crispy.
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Ratings 23Calories 82 per servingCategory Breakfast, Dinner, Lunch
- Add sliced tofu to the marinade and set aside for 4 hours or overnight. (see note for a quick marinade option)
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