Scrumptiously Crunchy Tofu Recipe for a Satisfying Meal

Posted by Miaosmith

For the crispiest, crunchiest tofu, freeze it first Tofu is mostly made up of water When that water turns to ice, then melts and runs out, it leaves behind a more compact, spongy tofu, which is especially great at becoming cacophonously crisp in the oven without a lick of breading

Achieving Perfectly Crunchy Tofu

For a superbly crunchy tofu texture, start by freezing it. This technique alters the tofu, making it denser and more sponge-like by freezing and then thawing. This change allows it to crisp up beautifully in the oven without needing any coating.

Enhancing Flavor and Texture

Using only oil, salt, and a preheated sheet pan, this method amplifies the tofu’s crunch and brings out its natural flavors. The tofu takes on a subtly sweet taste with an umami richness and a hint of nuttiness at the caramelized edges. A light sprinkle of salt enhances the genuine flavor.

Serving Suggestions

For an appealing presentation, place the crispy tofu on a platter or create a sandwich with crisp lettuce and creamy mayonnaise. This versatile dish can be enjoyed in many ways, making it an excellent addition to your meal rotation.

Ingredients

Yield: 4 servings

2 (14- to 16-ounce) blocks of firm or extra-firm tofu
¼ cup of canola or vegetable oil
Coarse kosher salt or flaky sea salt
Your favorite dipping sauce (optional)

Nutritional Information

Nutritional breakdown per serving (4 servings):

290 calories
23 grams of fat
3 grams of saturated fat
0 grams of trans fat
12 grams of monounsaturated fat
6 grams of polyunsaturated fat
6 grams of carbohydrates
2 grams of dietary fiber
1 gram of sugars
19 grams of protein
527 milligrams of sodium

Note: The nutritional values provided are based on Edamam’s assessment using the available ingredients and preparation method. They do not serve as a replacement for professional dietary guidance.

Preparation Steps

Prepare the Tofu: Drain the tofu and slice each block horizontally into 8 uniform slabs, totaling 16 pieces. Arrange them in a single layer on a sheet pan or plate, cover with a clean kitchen towel, and freeze until firm, typically around 1½ hours or up to 24 hours. Thaw the frozen tofu completely in the refrigerator or at room temperature before proceeding.
Preheat the Oven: When ready to cook, preheat the oven to 425 degrees Fahrenheit and place another sheet pan on the middle rack.
Dry the Tofu: Use a kitchen towel to pat the tofu dry, gently pressing on each slab to remove excess moisture.
Prepare the Sheet Pan: Once the oven reaches the desired temperature, remove the hot sheet pan and drizzle it evenly with oil. Place the tofu slabs in a single layer on the pan (you should hear a sizzle).
Bake the Tofu: Bake for 35 to 40 minutes, flipping the tofu halfway through and rotating the pan, until the tofu is deeply crispy and golden brown on both sides. Season with salt immediately and serve hot, accompanied by your preferred dipping sauce if desired.