The more liquid you get out of the tofu, the more flavour it can take on later!
This is more effective than pressing the tofu as a whole, and less effort than pressing the pieces after cubing. All we do is slice it and then press it dry with a clean dish towel. We use extra-firm tofu, also known as super firm, for this recipe, which doesn’t need to be pressed before using. Oil - we use sunflower oil, but you could also use another neutral flavoured oil such as canola / rapeseed oil or light olive oil.This helps to crisp up the outside of the tofu. These inactive yeast flakes bring a lot of savoury flavour and umami to the tofu. Nutritional yeast - also known as ‘nooch’.Soy sauce - this brand is our favourite for it’s delicious taste.You want the regular block type of tofu, not silken tofu. Extra firm tofu - we use organic tofu.You only need a few simple ingredients for this crispy baked tofu recipe:
#BAKED TOFU RECIPE HOW TO#
In this simple recipe, we’ll show you how to make golden brown tofu cubes with a crisp outside and firm, chewy inside and a more-ish savoury flavour. So baking the tofu in the oven to cripsy, yummy perfection is a great alternative! Pan frying tofu takes a bit extra hands-on time, and often needs to be done in several batches. To get crispy tofu we often coat it in corn starch and fry it in a pan, like for our mouthwatering Sticky Lemon Tofu or this fiery Sweet Chilli Tofu. We used to find tofu bland and boring, until we discovered the key to cooking tofu is picking the right seasonings and cooking method to get the taste and texture you want! If you've been to Vegan on Board before, you'll know that we do love tofu. They're easy to make and can be used in so many ways to create a yummy vegan main meal, salad or appetizer. This crispy tofu recipe transforms plain tofu into delightfully delicious pieces of tofu with a crisp and golden brown crust.
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