![]() ![]() Place the tofu in a shallow dish and drizzle 1 tablespoon of the soy sauce over the pieces. Crispy tofu recipes plus#Note from Hsiao-Ching Chou: While I use baby bok choy in this recipe, you can opt for your choice of greens, such as gai lan, yu choy, spinach, or Chinese cabbage.Ībout 7 ounces medium or firm tofu (half a standard block), cut into 1⁄2-inch-thick slices, then each square cut in half diagonally to create trianglesĢ tablespoons plus 1 teaspoon vegetable oilģ cups sliced baby bok choy, about 1⁄2 inch thickġ⁄2 cup brown beech mushrooms or enoki mushrooms (Note from Jenny: I used cremini because that’s what I had)Ģ cloves garlic, finely chopped 1⁄2 cup water Please consider checking it out.įrom Vegetarian Chinese Soul Food, by Hsiao-Ching Chou Next the size of Hsiao-Ching’s triangle cut is just right - large enough to minimize the dredge work, but small enough to still maintain its crispy-chewiness when cooked.Īnyway, I loved the recipe (which also went out in Monday’s newsletter) and there are many many more where it came from in Hsiao-Ching’s new book, Vegetarian Chinese Soul Food. For starters, I’d do anything to minimize touching squeaky-dry corn starch (insert shivering gif here) so the larger the piece, the fewer the pieces to dredge. This method is not new to me (or probably you) but I realized something that I probably should’ve realized a long time ago: The cut of the tofu makes a big difference when you’re dredging. But the holy grail of crispy tofu, for my kids at least, is golden-fried, like you see here in Hsiao-Ching Chou’s simple Seared Tofu with Baby Bok Choy, which calls for dredging the soy-sauce-drizzled tofu in corn starch before frying. Or even from a good pan-sear if there’s a hot pan and enough oil. And by crispy, I mean a lot of things: I can get a good golden-brown edge on my tofu when I toss 1/2-inch cubes in soy sauce, cornstarch, and oil and bake at 425° for 20 minutes. Thaw in the refrigerator and reheat following the directions above.Please do not skip over this one if you’re “not a tofu person.” That was me for the longest time! The key to my conversion was perfecting crispy tofu. Allow the tofu to reach room temperature before portioning it into the containers. To get them even crispier, toss the cubes with a touch of oil beforehand, and broil for 1 to 2 minutes once they are warm if using an oven.įor freezing, use an airtight freezer safe containers. Reheat them in an air fryer, conventional oven, or toaster oven at 375✯ for a few minutes, or until warmed through. Refrigerate any remaining crispy tofu cubes in an airtight container for up to 4 days. Try this method before investing in yet another kitchen appliance! ⏱ Storage Purchase a nonstick roaster with rack, or the tofu will stick. This way, hot air can pass under the cubes so they brown evenly and do not soften at the bottom from the steam. □ Equipmentīake the tofu on a rack placed over a roasting pan to mimic an air fryer. Visit my Tofu Recipes page for more balanced vegan dinner ideas. I added these crispy tofu cubes to my Vermicelli Noodle Salad for extra protein!Ĭheck out my Tofu Scramble and Tofu Ground Beef recipes on this site for more easy plant-based protein inspiration. Sesame oil (optional) - While oil is not necessary for this recipe, a little goes a long way for getting the tofu extra crispy.Or substitute with ground cayenne pepper for oil-free. It does not have the same nuanced, umami-rich flavor, but it works perfectly well. Chili oil - Use chili oil instead of chili crisp as needed. Crispy tofu recipes free#White pepper - adds a mild peppery bite without black flecks, but feel free to use black pepper instead.This foolproof method makes the best tofu every time! □ Substitutions Or bake at 425✯ in an oven for 20 minutes, tossing halfway. If you do not own an air fryer, preheat the oven to 425✯. However, they can be used interchangeably for ease if you already have chili oil on hand. What differentiates chili crisp from chili oil is its higher ratio of chili bits to oil. It is an infused oil that contains crunchy bits of pepper, onions, garlic, and other aromatics. Chili crisp (chili oil sauce) is a spicy, umami-rich condiment that is very versatile.Arrowroot is less processed, but it can get a little slimy when added to a dish with a lot of moisture, such as a curry. Cornstarch or arrowroot starch: Both starches make tofu extra crispy.It comes pre-pressed, and contains the highest amount of protein. Alternatively, you can use super firm tofu (Nasoya and Wildwood) which requires no pressing. Extra firm tofu works well for the crispy air fryer tofu, but it must be pressed for about 25 minutes beforehand for best results. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |