Crispy Tofu

Crispy Tofu

1fat
0.5protein
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No meat? No problem. Tofu can be a great supplement to a vegetarian or vegan diet or for anyone who is looking to increase their protein intake. Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron! The best part is, it takes on the flavor of whatever you cook it with so the sky is the limit with this one!

icon4 oz tofu
icon1 hour 15 minutes
Dinner
Diverticulosis
Low FODMAP
Diabetic Friendly
Vegan
Dairy Free
Vegetarian
Gluten Free
Ingredients
3 servings
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  • Firm or extra-firm tofu
    1 (14 oz) block
  • Toasted sesame oil
    1 tablespoon
  • Soy sauce
    1 tablespoon
  • Rice vinegar
    1 tablespoon
  • Chili paste (omit for Low FODMAP)
    1 tablespoon
  • Garlic clove, finely chopped (omit for Low FODMAP)
    1 clove
  • Ground ginger
    1 teaspoon
  • Water
    1 tablespoon
  • Salt
    1 teaspoon
  • Corn starch
    2 tablespoon
Directions
  • 1
    Drain tofu; remove from package, drain excess water, wrap tofu block in two paper towels and place on plate. Put 2nd plate on top of the wrapped tofu and place a heavy can on top. This process presses the water out of the tofu. Let sit for 30 minutes.
  • 2
    Unwrap tofu and cut into cubes.
  • 3
    Mix sesame oil, soy sauce, rice vinegar, garlic, ginger, chili paste, water and salt into a bowl and add tofu cubes. Mix well and place in fridge covered for 30 minutes, stirring occasionally.
  • 4
    Preheat oven to 350 °F.
  • 5
    Line baking sheet with parchment paper. Drain tofu, save extra marinade.
  • 6
    Cover tofu in corn starch, arrange on a baking sheet, bake for 20 minutes, flip and bake for another 15 minutes, flip and cook 10 more minutes until cubes are crisp and browned.