This easy crispy tofu is quick to prepare and even non-tofu eaters will like it!
Sometimes people have the idea that preparing meatless meals is complicated.
It doesn’t have to be.
This easy crispy tofu is proof.
Now, more than a few people will be saying, “But I don’t like tofu!” For some reason, the little beige-y cubes seem to spark a strong reaction/revulsion in a lot of folks.
I don’t know your story. Maybe you’ve had some unfortunate tofu experiences – it doesn’t have to be that way. Even my bacon-loving middle child will eat (and ask for!) crispy tofu.
You can prepare some to keep on hand in the fridge to toss with noodles or rice for a quick lunch or dinner. (I like to put greens in a bowl, then top it with rice, crispy tofu and peanut sauce.)
Using extra firm tofu will help you avoid the ‘eww’ factor. The chewier texture seems less gross to people who aren’t yet convinced, and it holds together better during cooking.
You can bake or fry your tofu. I prefer the crispiness of the fried version, but I don’t always choose that option. If you do decide to fry, heat your pan first, add the oil and heat that before tossing in the tofu. (It’s helpful to use a good non-stick pan. My favorites are the Rock pans from Heritage – if you are using one of these, don’t use more than medium heat on your pan.)
You can press the tofu to remove extra moisture, but to be honest I don’t spend a lot of time on that. Partly because (perhaps?) i am a bit lazy, and partly because I don’t feel it makes that much difference to the recipe. You decide.
You can heat the tofu with different sauces before serving. The cornstarch coating the tofu will thicken up the sauce, so adjust for that in the sauce recipe if needed.
- 12 oz / 350 g extra firm tofu
- 1/2 teaspoon / 2.5 ml salt
- 1/4 teaspoon / 1.25 ml ground pepper
- 3 tablespoons / 45 ml cornstarch
- 2 tablespoons / 30 ml chickpea flour (see note)
- 1/2 tablespoon / 7.5 sesame seeds (optional)
Slice the tofu horizontally into three slabs. (Optional step: Press the tofu by placing the slabs on one side of a clean cloth or dishtowel. Cover with the other side of the cloth and press firmly on each piece before proceeding with the recipe.)
Cut the tofu slabs into 1/2 inch / 2 cm cubes. Combine the salt, pepper, cornstarch, chickpea flour and sesame seeds (if using) in a bowl. Stir until well combined. Toss the tofu cubes in the flour mixture until they are evenly coated.
To bake: Preheat oven to 375 degrees F / 190 degrees C. Place the cubes on a parchment lined baking sheet and bake for 15 - 20 minutes or until the tofu is lightly browned.
To fry: Heat a large frying pan over medium heat. When the pan is hot, add 3 tablespoons / 45 ml vegetable oil. Heat the oil, then add the tofu cubes. Cook for 2-3 minutes. Flip and continue cooking the tofu, turning it occasionally for 5-7 more minutes, or until golden brown.
If you don't have chickpea flour, replace it with 1 tablespoon / 15 ml of additional cornstarch. The flavor is better with the chickpea flour, though.