Crisp Baked Tofu
Adapted from Eat Your Vegetables by Joe Yonan. I've marinated tofu before, but it seemed unusual to press the water out of the tofu before adding the marinade which, interestingly, also has water added. But it was explained in the book that pressing the tofu to extract the water, and wiping it dry, helps the tofu absorb the marinade. I made half the recipe that is in the book (which are the quantities that I give here), so you can certainly double it. The only thing I did differently was to dial up the chili paste, because I dont mind a little extra zing. You could use more, and I may do so the next time I make it. Joe recommends making a big batch of these tofu cubes and keeping them in the refrigerator for other uses, scattering them in a stir-fry, tossing them with ramen noodles, or tucking them into an Indonesian wrap. Mine got eaten almost immediately.
Adapted from Eat Your Vegetables by Joe Yonan. I've marinated tofu before, but it seemed unusual to press the water out of the tofu before adding the marinade which, interestingly, also has water added. But it was explained in the book that pressing the tofu to extract the water, and wiping it dry, helps the tofu absorb the marinade. I made half the recipe that is in the book (which are the quantities that I give here), so you can certainly double it. The only thing I did differently was to dial up the chili paste, because I dont mind a little extra zing. You could use more, and I may do so the next time I make it. Joe recommends making a big batch of these tofu cubes and keeping them in the refrigerator for other uses, scattering them in a stir-fry, tossing them with ramen noodles, or tucking them into an Indonesian wrap. Mine got eaten almost immediately.
- 2 tablespoons water
- 1 tablespoon corn starch
- 1 pound firm tofu
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice wine or sherry
- 1 tablespoon rice vinegar or cider vinegar
- 1 garlic clove (peeled and finely chopped)
- 2 teaspoons peeled minced fresh ginger
- 1 teaspoon sriracha or asian chili paste
- optional: 1 teaspoon sea salt or kosher salt
- Carbohydrate 18.3193553348989 g
- Cholesterol 0 mg
- Fat 39.2790955778702 g
- Fiber 0.684419969450414 g
- Protein 32.9762015049132 g
- Saturated Fat 5.68035330593305 g
- Serving Size 1 1 recipe (533g)
- Sodium 947.586530737986 mg
- Sugar 17.6349353654485 g
- Trans Fat 2.42114940141821 g
- Calories 556 calories
Step-by-step
- Drain the tofu, wrap it in a paper towel, then place it on a plate. Put another plate on top of the tofu and place a heavy can of beans or tomatoes on top of it. Let stand 30 minutes.
- Unwrap the tofu, wipe it dry, and cut it into 1-inch (3cm) cubes.
- In a large, zip-top freezer bag, mix the sesame oil, soy sauce, rice wine, rice vinegar, garlic, ginger, water, Sriracha, and salt, if using. (See Note at end of recipe.) Add the tofu and toss the cubes in the marinade. Lay the bag on a plate and refrigerate for a minimum of 2 hours, or up to 8 hours, turning the bag a few times while marinating. (You can marinate the tofu in a glass, ceramic, or stainless steel bowl instead, covering it for storage.)
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper. Drain the tofu (the marinade can be reserved, refrigerated, and used for a dipping sauce or dressing for another dish), then put the tofu cubes in a large bowl. Using a mesh sieve or strainer, sift the corn starch over the tofu pieces, working in batches as you sprinkle them with the corn starch.
- Transfer the tofu cubes to the prepared baking sheet and bake, turning the cubes several times during baking, until they are crisp and browned, about 45 minutes.
My Unexpected Culinary Adventure: Crispy Tofu and a Recipe for Life
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Dinner prep often feels like a frantic dash between school pick-ups, work deadlines, and homework help. Yet, somehow, I’ve always found solace in the kitchen. It's my space to decompress, experiment, and create something nourishing not just for my body, but my soul. This recipe, for crispy baked tofu, has become a recent favorite, a testament to how even the simplest dishes can bring unexpected joy.
The recipe itself is surprisingly straightforward. I discovered it tucked away in a cookbook – a gift from a friend – and initially, I was hesitant. Marinate tofu? Press it? The instructions seemed almost unnecessarily complicated for something as simple as tofu. But, curiosity (and a pantry full of ingredients) won, and I dove in. The process, honestly, wasn’t nearly as daunting as it first appeared. Pressing the tofu, I learned, is key. It removes excess moisture, allowing the marinade to properly penetrate and resulting in that amazing crispy texture I craved. The marinade itself is a symphony of Asian-inspired flavors – soy sauce's umami, the sweetness of rice wine, the subtle tang of rice vinegar – all working in perfect harmony. And the chili paste? Don’t be shy! A little extra zing adds a welcomed kick.
What surprised me most, however, wasn't just the taste but the versatility of this dish. The recipe suggests using the leftover marinade as a dipping sauce or dressing. Genius! I tossed some leftover cubes with noodles for a quick lunch the next day and even incorporated them into a stir-fry for a more substantial dinner. The crispy tofu acted as the perfect textural counterpoint to the softer vegetables and noodles. This simple recipe isn’t just a meal; it’s a time-saver, a creative outlet, and a reminder that healthy eating doesn’t have to be complicated. It's a recipe that fits into the rhythm of my busy life.
Beyond the Recipe: Finding Joy in the Everyday
Cooking, for me, has become more than just sustenance; it’s a form of self-care. It allows me to disconnect from the chaos of the day and focus on the present moment. The simple act of chopping vegetables, measuring ingredients, and watching the tofu crisp up in the oven is incredibly therapeutic. It's a moment of mindfulness amidst the whirlwind of my life. I encourage you, busy moms, working women, or anyone feeling overwhelmed by life’s demands, to find your own version of this culinary sanctuary. It might be a weekend baking session, a quick weeknight stir-fry, or even just the simple act of making a cup of tea. Find that space, however small, to nurture yourself.
This crispy tofu recipe is more than a dish; it's a stepping stone to a healthier lifestyle. It’s a testament to the magic that happens when we take a few moments for ourselves, even if it's just in the kitchen, experimenting with flavors and ingredients. It reminds me that even amidst the busy chaos of everyday life, joy and nourishment can be found in the simplest of things. This recipe, with its simplicity and deliciousness, is a small but powerful reminder of that truth.
So, try it. Embrace the unexpected. You might just surprise yourself with what you create and the sense of accomplishment and satisfaction it brings. And remember, the most important ingredient in any recipe is love – love for yourself, love for your family, and love for the delicious food you create together.
