Oven Roasted Breaded Tofu Food

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.

BREADED TOFU

Steps:

• Drain the tofu and press it if necessary to remove excess moisture. Cut the tofu into rectangular slices approximately ½ cm or a ¼ inch thick.
• Prepare the batter by whisking together the flour, water, soy sauce, vegan dijon mustard, maple syrup and garlic powder until completely smooth.
• To prepare the breadcrumb coating, stir together the panko breadcrumbs, nutritional yeast, thyme, salt and pepper.
• Set up your breading station with three shallow bowls or plates containing the plain flour, the batter, and the seasoned breadcrumbs, plus a plate or board to set down the coated tofu.
• Evenly coat a slice of tofu with plain flour, and knock off any excess.
• Next, dip the slice in the batter. Use a fork to evenly coat it and briefly let drip off excess batter.
• Using the fork, transfer the battered tofu slice to the bowl of breadcrumbs. Using a second, dry and clean fork, completely cover the slice in breadcrumbs on both sides and around the edges. You can use gentle pressure of your hands to press the coating onto the tofu. Carefully shake off excess breadcrumbs and set the slice down on a prepared plate. Repeat the breading with the rest of the tofu.
• Pan Frying: Cover the base of a frying pan in vegetable oil and heat it up on medium-high to high heat. Fry the breaded tofu for 2-3 minutes on each side until golden brown. Adjust the heat if necessary. Once the tofu is done on both sides, set it down on a plate lined with a double layer of kitchen roll to soak up excess frying oil. If you are frying the breaded tofu in batches, top up with extra oil in between to keep the pan base covered.
• Oven Cooking (alternative method): Preheat the oven to 200°C (390°F). Spread some cooking oil on a baking sheet and place the coated tofu on top. Gently rub the tofu in the oil, then turn the slices over and repeat. Bake for 15-20 minutes, turning the tofu over halfway through, until it has reached the desired colour and crunchiness.

BREADED TOFU - BAKED OR PAN-FRIED

Steps:

• Drain and press a block of tofu, getting out as much liquid as possible. Then slice it into 1/4 inch thick slices.
• Mix together breading ingredients on a plate or shallow dish.
• Sprinkle tofu with some Bragg's Liquid Aminos or soy sauce or equivalent.
• Place the tofu in the breading and press down a little to make the coating stick to the tofu.
• Flip over and coat the other side.
• Preheat the oven to 400°F (200°C).
• Spread about 2 tbsp of oil on the bottom of a cookie sheet.
• Place the breaded tofu on the cookie sheet and bake at 400°F (200°C) for about 20 minutes.
• After 20 minutes, take out of the oven and flip with a spatula.
• Bake for an addtional 20 minutes on the other side.
• Place 2 tbsp of oil in the bottom of a skillet. (I highly recommend using an iron skillet for tofu. It always cooks perfectly and never sticks to my iron skillet).
• Place the coated tofu in the frying pan and turn heat to medium-high.
• Cook for about 3-5 minutes on each side until golden brown and crunchy.

SIMPLE OVEN-ROASTED TOFU

Steps:

• Open tofu package and drain off the liquid. Place a few paper towels on a small baking sheet and lay the tofu block on top. Place a few more paper towels on top of the tofu, and then place a heavy cast iron skillet to press out the liquid. Alternatively you can also top with a plate and a few heavy cans to apply weight.
• Allow the tofu to press at room temperature for 30 minutes to ensure that a lot of that excess moisture is removed.
• Preheat oven to 400°F.
• Once the tofu has been fully pressed, remove the skillet and discard the paper towels. Slice the tofu into 1-inch cubes and transfer to a large bowl.
• Drizzle with olive oil and season with salt, pepper, granulated garlic, onion and chili powder. Gently toss to evenly combine. Transfer the tofu to a well greased baking sheet in a single layer.
• Roast for 15 minutes and then remove from the oven and flip the tofu over. Return to the oven and roast until golden brown and crispy, a further 15 minutes. Serve immediately and enjoy!

KIDS CAN MAKE: BAKED TOFU TENDERS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray.
• Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand.
• Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet.
• Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through.
• Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu.

OVEN ROASTED BREADED TOFU

Steps:

• Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
• Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
• Pour the marinade over the tofu in the bowl, spooning it over each slice. Turn the slices over so that all the sides are coated well with the marinade. Cover the bowl and place it in the refrigerator. Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
• When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
• Preheat the oven to 400°F Mist a baking sheet with nonstick oil spray and set aside.
• Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
• Place each slice of tofu on the prepared baking sheets as soon as it is coated. Mist the tops lightly with nonstick coating spray.
• Bake the tofu until the bottoms are golden brown, about 15 minutes. Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
• Transfer slices to a cooling rack.
• Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.