Herb Crusted Baked Tofu Recipes | Simply Quinoa (2024)

FAQs

Why is my baked tofu not crispy? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Bake the tofu for 20 to 30 minutes, until it's darkened at the edges and the edges are a little crisp. Rotate the pan 180 degrees halfway through to promote even cooking.

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying. The flour helps create a light and crispy texture while ensuring the tofu stays tender on the inside.

The Tofu Coagulants (salt and acid-based)

Traditional tofu-making coagulants include gypsum and nigari. But you can also make tofu with grocery store ingredients like lemon juice, vinegar and Epsom salts.

Marinate the tofu for at least 30 minutes to infuse it with flavor. Alternatively, you can skip this step and season the tofu right before cooking with a dash of salt and pepper or paprika and chili flakes.

What can I add to tofu to make it taste better? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

3) Toss your tofu in oil, soy sauce and starch.

Cornstarch is a more processed ingredient, but it yields the crispiest results. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you're adding the tofu to a dish containing a lot of moisture (like curry).

In this recipe I introduced a well balanced Asian sauce that is savory, a little spicy, and full of aroma. It takes no time to put together. Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it.

Coagulants are added to soy milk to separate the solid curds from the liquid whey, similar to how cheese is made from milk. Gypsum is one of the most commonly used coagulants in tofu production, particularly in Asia.

Pressing is a particularly important step for crispy tofu if you are looking to cook without oil. If you do not press you will end up with a mushy texture. Pressing works best if you are going to slice your tofu block.

One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes.

MILLION DOLLAR TOFU TIP: Don't overcook your tofu! Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.