Everyday Crispy Tofu

Let me tell you, the best (and only) way to eat tofu is CRISPY CRISPY CRISPY. After hours spent waiting on tofu to crisp in the oven, I finally got smart. First, I realized you must drain the moisture from the tofu. Second, I learned to withhold salt until after it’s done baking because salt absorbs moisture and makes it harder to crisp the tofu. And third, I learned to lightly powder the tofu with potato starch or arrowroot rather than regular flour because it’s a lighter grain that encourages speedy cooking.

I make these once or twice week, using them for added protein in my Meatless Mondaze stir frys, toppings on salad, a base for curry, or simply as a snack with Tamari or Yuzu sauce.

INGREDIENTS

2 packages Firm Tofu

2 tbsp. Potato Starch Flour (sub: arrowroot flour)

Salt & Pepper

Olive Oil Spray

Serving Size: 4

INSTRUCTIONS

Preheat oven to 400°F.
Using clean kitchen cloth, press and pat the tofu dry, removing as much excess moisture as possible.
Cube the tofu.
In a bowl, toss the tofu with a little olive oil spray then coat with flour and pepper only.
Spread the tofu evenly on a parchment paper-lined baking sheet.
Bake for 20 minutes.
Using tongs, turn the tofu over to bake all sides evenly.
Bake for another 10 minutes.
Enjoy!

*Or if you have an airfryer, cook half the tofu at a time at 400° for 10 minutes.