Tuesday, April 4, 2017

Crispy Tofu

Yield: 2-3 servings

1 lb extra firm tofu
1/4 tsp salt
optional: 1 tsp desired seasoning (eg curry powder, chili powder, tamari, tandoori spice, etc.)
1 tbsp coconut oil

1. Preheat oven to 375F.
2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 5 minutes.
3. Unwrap tofu and cut into small cubes, approximately 1x1x1 cm.
4. Place cubes in a medium mixing bowl. Season with salt and desired seasoning, if using.
5. Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
6. Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. 
7. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375F oven until very hot.


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