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- Dish type
- Side dish
Very firm tofu is marinated in lemon juice, tamari and garlic then pan-fried until crispy and golden.
2 people made this
- 900g very firm tofu, sliced into 1cm slices
- 80ml fresh lemon juice
- 4 tablespoons tamari or soy sauce
- 3 cloves garlic, grated
- 2 tablespoons olive oil, or more as needed
MethodPrep:20min ›Cook:12min ›Extra time:30min marinating › Ready in:1hr2min
- Place 2 layers of kitchen paper on a flat work surface; arrange tofu slices on top. Cover tofu slices with a baking tray. Place tins, jars or a heavy book on top of the baking tray. Press tofu for 15 minutes. Remove weights and discard accumulated liquid.
- Mix lemon juice, tamari and garlic together in a bowl.
- Place tofu slices on the baking tray; pour lemon juice mixture on top. Let tofu marinate for 15 minutes.
- Preheat a large pan over medium heat; pour in olive oil. Add tofu slices in a single layer. Cover and cook until golden brown on the bottom, 5 to 7 minutes. Flip tofu and continue to cook, covered, until golden brown on the second side, about 5 minutes more. Remove lid and cook uncovered for 2 to 3 minutes. Repeat with remaining tofu.
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Mediterranean Style Crispy Tofu | Vegan, Gluten Free
Switch up your meatless Monday routine and learn how to make this healthy Crispy Tofu recipe – Mediterranean style. It’s unbelievably easy to pull off, and trust me when I say, you’ll want to make it again, and again. Tofu bites are marinated in a zesty and delicious Mediterranean-style marinade – to add heaps of flavor. Yes, it’s possible to liven up tofu. The intense flavor of oregano and thyme take this to another level! We love to serve it Buddha Bowl-style.
As someone who follows a predominantly plant based diet, tofu is one of my favorite protein sources – besides legumes. Now when I do enjoy it – I want crispy tofu – with heaps of flavor. Not too long ago, I shared my top tips, on how to get the most out of tofu, here.
If you’re a sceptic and think you can’t achieve crispy tofu – think again, my friends.
The term &ldquocrispy tofu&rdquo alone is one that anyone who eats it has probably dreaded at some point.
Unless you&rsquore enjoying tofu in miso soup or something like this Hot and Sour Egg Drop Soup, chances are you want the result to be a crispy golden brown exterior with a nice softly cooked inside.
The problem, however, is just how to attain that perfect elusive texture.
Air frying tofu is not only incredibly simple and quick, it&rsquos literally a miracle worker when it comes to the perfect tofu texture.
An air fryer is basically a convection oven but the use of trays or a basket allows the air to circulate all around the food as it &ldquofries&rdquo creating a crispy crust around the entire cube of tofu.
6 tips for Easy Crispy Marinated Tofu success
- Use extra-firm tofu. My fave kind of tofu! The firmness is key here because it helps the tofu keep its structure once it starts cooking. Anything softer than extra-firm will be much too, well…soft. I find mine at Trader Joe’s, but you should be able to find it pretty much e’rywhere.
- Press dat tofu good. You want to remove a lot of the water that’s trapped inside the tofu so that you can make way for our tasty marinade! It’s super simple: wrap your big block of tofu in a towel, put something heavy on top, wait 20 minutes. You just pressed your tofu good!
- Use arrowroot flour. The KEY to this crispy situation. If you don’t have arrowroot flour / starch, you can probably use cornstarch instead! But you toss the tofu in this flour / starch, and cook it on the stove with a wee bit of coconut oil. The arrowroot crisps up perfectly and gives our tofu cubes a nice little crust.
- Try to keep the tofu from touching. Tofu cubes coated in arrowroot love to touch one another. It’s annoying because they stick together and prevent all of the sides from getting crispy. Try to keep them from touching. Let me rephrase: they will touch, but try to keep them from touching too much. When they do touch, you can easily pull them apart!
- Cool on a cooling rack. Weird, right? You know what’s weirder? My cooling rack had chocolate cookies on one side and this tofu on the other because I was making them both at the same time. Don’t do that. But do put your cooked, crispy tofu on a cooling rack so that it doesn’t lose its…crispness. You don’t want it to steam on a plate or a baking sheet—you want the air to help it crisp up even more.
And that’s that! It might sound a bit intimidating, but trust me, friend: it’s ridiculously easy.
SO easy in fact, I’m dubbing it a fab weeknight meal! Serve it over some Protein Fried Rice, noodles, ramen, curry, or the bowl that’s coming to you soon, and you have a delectable, protein-packed meal on your hands.
Easy Crispy Marinated Tofu
From Fooduzzi at https://www.fooduzzi.com/2018/03/easy-crispy-marinated-tofu/https://www.fooduzzi.com/wp-content/uploads/2018/03/crispy-marinated-tofu-vegan-4.jpg
|Prep: 30m||Cook: 15m||Yield: 15 oz.||Total: 0h 45m|
Super simple tofu that's just as good as takeout! Naturally vegan and gluten free, and perfect for topping fried rice, curry, ramen, and more!
Quick & Easy Crispy Tofu (25 minutes!)
If you follow my Instagram stories you likely already know I’ve been tinkering with my How To Make Tofu Taste Good recipe to make the process even faster (20-25 minutes!).
I thought it wasn’t possible to make crispy tofu without baking it for at least 30-40 minutes. But, I was wrong.
One night when I was super hungry and desperate for dinner fast, I tried this new-and-improved method and it worked so well I’ve since used this one exclusively! It’s that good. I don’t know why I didn’t think of this sooner. Plus, it easily carves 5-10 minutes off of the original method and includes the opportunity to add more seasonings. Hello, quick and crispy tofu!
Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) and set something heavy on top like a cast iron skillet.
Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder.
Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).
Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.
Now what to do with crispy tofu? Add it to salads, curries, stir-fries and more! While seasoned well on the outside it will still benefit from a hearty sauce, like my stir-fry glaze, Almond Butter Tofu Glaze, or a NEW green curry sauce coming soon!
If you try this new-and-improved method, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The EASIEST Crispy Tofu Recipe
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 2 - 4 Servings 1 x
- Category: Main
- Method: Oven
- Cuisine: American
Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.
Today we want to show you how to make a delicious miso marinated tofu recipe in 3 easy steps. Tofu is such a versatile ingredient and with the right mix of spices and seasoning, it canꂾ turned into something so flavourful.
Our carefully selected ingredients make this miso marinade so tasty you’ll be soon using it everywhere! Spicy ginger and chillies are combined with sesame oil, soy sauce, and miso paste to form the sauce which is then used to glaze bite-sized tofu cubes.
Miso paste is a fermented whole soy food and just a spoonful can help you boost any dish with flavour and nutrients.
In fact, this superfood contains vitamins, minerals, and essential amino acids and it’s also rich in probiotics, which are beneficial bacteria for your gut health and immune system.
For more health-boosting recipes like this, be sure to subscribe to our newsletter and you’ll get our newest recipes and our free ebook sent right into your inbox!
Sesame Tofu Recipe Variations
- Cooking method: I’m a huge fan of baking tofu, but if you want it to be truly crispy, frying it is the way to go. I love how quickly the air fryer makes a crispy coating for the tofu in this recipe. You cook the pieces for just 5 minutes on each side, and they come out perfectly golden brown and crisp. The process is quick and easy, and it uses far less oil than deep or pan frying tofu would.
But if you don’t have an air fryer, that’s ok! You can also make this sesame tofu recipe in a regular oven, and it’ll still be nutty and delicious.
- Make it vegan: Skip the egg wash that binds the sesame seeds to the tofu. The final coating won’t be quite as thick, but it’ll still be tasty!
- Make it gluten-free: Make the marinade with wheat-free tamari instead of soy sauce.
I think so too. Some people enjoy that texture, but I'm not crazy about it. Luckily, there are several things you can do to improve it:
- Start with extra-firm tofu--not soft, not firm.
- Try freezing your tofu, then thaw it before cooking. When you freeze the tofu, the texture changes. And, as a bonus, frozen and thawed tofu absorbs more flavor too.
- Slice tofu thin (like the tofu used in restaurant-style Pad Thai), then pan-fry it in a tablespoon or two of oil. This will make the exterior chewy or crispy, depending on how long you cook it.
- Slice tofu into ½-inch slabs and bake it. Like pan frying, this makes the tofu more chewy, less mushy.
Lately I've been making barbecue tofu a lot (you've seen it twice in my What I Ate This Week posts!), so I thought I'd try baking it instead of grilling it for something slightly different. This is definitely my new favorite--although I do like grilled tofu, I prefer the texture of baked tofu. The center gets a little bit firmer when it's cooked slowly in the oven as opposed to being cooked quickly on the grill.
There's not much to this Baked Barbecue Tofu recipe. Really, it's all about technique. Add some homemade slaw (I like mine simple--just cabbage and cider vinegar) to make barbecue sandwiches or tacos or simply serve the tofu as-is.
- 1 (12 ounce) package extra firm tofu, drained and pressed
- 1 cup self-rising flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil, or as needed
Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
Pour vegetable oil into a skillet heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.