Crispy tofu has become my favorite way to serve this delicious plant protein food. For years, I’ve enjoyed it scrambled, in stir-fries, and even as tofu steaks. But this recipe has become a real game-changer for me. Its texture is meatier and has what I call the “chew factor.”
I start out by freezing firm or extra-firm tofu overnight. This is the kind of tofu, by the way, that is packed in water. When you freeze tofu, you’ll discover that it’s texture changes. It becomes meatier and also helps it to better absorb any sauces that you add to it. To freeze the tofu, just pop it into your freezer in its original packaging. In the morning, you can bring it out to thaw or cook it for 6-8 minutes in your microwave.
Drain the water from the package. You’ll also want to drain as much water as possible from the tofu. It is like a small sponge. Place it between 2 paper or cloth towels and gently squeeze. Or you can simply squeeze it between your hands. Some people will use a tofu press to do the same thing, but I’ve found that using my hands works just as well.
Then, I’m ready to cut up the tofu. I lay it on its side and cut it into 2 or 3 slabs (depending on how thick the tofu is). Each slab will be cut into strips, then each strip into cubes. Set this aside while you make the tofu marinade, using coconut aminos or my quick and easy Asian Sauce, along with some water, aquafaba, onion powder, garlic powder, basil, coriander, and nutritional yeast flakes. Stir the marinade in a medium-size mixing bowl; add the tofu and mix gently with a large serving spoon. You’ll want to keep mixing until all your tofu cubes are covered.
Arrange the tofu on a baking sheet, lined with a silicone baking mat. I’ve made crispy tofu on parchment paper as well, but I really prefer the baking mat, It’s easier to stir them with a spatula when they’re on a mat. And they’re less likely to be burned.
Bake the tofu for 15-20 minutes in a preheated 400-degree oven. Then check to see if the tofu is drying nicely. Stir with a spatula when the tofu looks dry and able to be moved (if it’s still feeling soft, give it 5-10 more minutes). I usually bake mine for 30-35 minutes. The tofu should be a nice golden brown and feel crispy when you touch it.
After I take it out of the oven, I will mix it with my easy teriyaki sauce. I also like to heat them up together for a few minutes in a medium-size pot or in the microwave. Crispy tofu is delicious over a bed of brown rice and served with some broccoli or Asian stir-fry vegetables on the side. If you like, you can also sprinkle some sesame seeds on top.
Chef’s Notes:Â If you’d like to reduce the sodium in this recipe, use my quick and easy Asian sauce in place of liquid aminos. Traditional Asian cooking uses soy sauce but it can have 600-800 mg of sodium. Liquid Aminos is better, usually in the 400-500 range. Coconut Secrets sells a coconut aminos that only has 250 mg and is quite tasty. However, if you want something even less, my Asian sauce has only 69 mg of sodium. Another way to reduce sodium is to use aquafaba from salt-free beans. You can either buy them from the store this way or drain and rinse the regular variety. If you cook your own beans in a crockpot or Instant Pot, just use the liquid in your cooked beans for a salt-free aquafaba. Aquafaba is a thick liquid that has similar properties to eggs. In this recipe, it helps the seasonings to stick to the tofu.
Tofu Health-Bites:Â The Japanese have been using tofu since the 15th century. It’s an excellent source of protein, calcium, iron, and many other minerals. If offers you the same protection against heart disease that soybeans do. Tofu can also help reduce many symptoms common to menopause. In addition, many studies indicate that using soy protein in place of animal protein can protect kidney function (kidney failure is one of the major complications of type 2 diabetes).
Crispy Tofu with Easy Teriyaki Sauce
Ingredients
- 14 oz firm or extra-firm tofu, frozen overnight and thawed
- 1 tbsp coconut aminos or Chef Suzi's Asian Sauce
- 1 tbsp aquafaba
- 2 tsp granulated onion powder
- 1 tsp granulated garlic powder
- 1 tsp basil
- 2 tbsp nutritional yeast flakes
- 1 tsp ground coriander (optional)
- 4 tbsp water
Easy Teriyaki Sauce
- 1/4 cup water
- 3-4 tbsp coconut aminos or Chef Suzi's Asian Sauce
- 1 tbsp coconut sugar or maple syrup
- 2 tbsp lemon juice
- 1 tsp aquafaba
- 1/8 tsp ginger or to taste
- 1 tsp granulated garlic powder
- 2 tbsp cool or cold water
- 1 tbsp cornstarch
Chef Suzi's Asian Sauce
- 1/4 cup low-sodium vegetable broth
- 1/4 cup lemon juice
- 1 1/2 cups water
- 1 tbsp molasses
- 1/8 tsp ginger or less
- 1/4 tsp granulated garlic powder
- 1/4 tsp basil
Instructions
- Freeze tofu overnight; thaw and drain water from the package. You can thaw by cooking it in the microwave for 6-8 minutes or by leaving it out to set until it thaws naturally.
- Place a paper or cloth towel over and under the tofu block. Press the tofu gently to remove as much water as possible.
- Cut the tofu into cubes: lay the tofu block on its side and cut into 2 or 3 slabs, depending on the thickness of the tofu. Cut each slab into strips and each strip into cubes.
- In a medium-size mixing bowl, add all the marinade seasonings. Whisk together.
- Add the tofu to the marinade, gently stirring until all the cubes are covered with the marinade. If you'd like a thinner marinade, add a few more tablespoons of water.
- Arrange the tofu cubes on a baking sheet lined with a silicone baking mat.
- Bake in a preheated 400-degree oven for 15-20 minutes. Check tofu to see if it is dry enough to stir with a spatula. Bake for an additional 10 minutes until brown and crispy.
- Â In a bowl or pot, add the teriyaki sauce to the tofu and mix well. Serve over a bed of rice with broccoli or a serving of Asian stir-fry vegetables.
- If desired, sprinkle some sesame seeds over the tofu.
Easy Teriyaki Sauce
- Stir the water, liquid aminos, sugar, lemon juice, aquafaba, and garlic together in a small saucepan.
- Cook over a medium heat; bring the sauce to a simmer.
- Lower the heat and simmer for about 10 minutes (until the sauce is reduced by one-third).
- In a separate bowl or cup, blend the cool/cold water with the cornstarch, Stir until it is a milky color. Add to the boiling pot and cook until thickened.
- Remove the pot from heat and mix with the crispy baked tofu.
Chef Suzi's Asian Sauce
- Bring all ingredients to a boil. Simmer for about 20 minutes of a medium-high heat.
- Continue cooking until the mixture is reduced to one cup.
- Cool and store in the refrigerator in a glass jar.
- Shake well before using.
Notes
