Super crispy tofu in the oven.
1. Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and 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.
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel. Fold the towel 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).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive and Aminos. Toss to combine. Sprinkle (sift) the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
5. 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.
If you are really pressed for time, just "really" squeeze the water our of the block before cutting in Step 2 above. The point is to have the tofu as dry as possible as it will be crispier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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