1 1/2 cups
This tofu is delicious. You just need to prepare it and then bake it. The olive oil and arrowroot starch will give the tofu the perfect crisp outside. The soy sauce gives it a nice salty flavour. Crispy on the outside, juice and tasty in the inside. You can add it to any stir fry, curry, stew or fried rice. It goes along with lots of savory dishes.
1 package (14 oz or 400g) tofu, extra firm
1 tbsp avocado oil
1 tbsp soy sauce, tamari preferably
2 tsp arrowroot starch
Open the tofu package and drain the water. Press it firmly for at least 30 min to get rid of all excess liquids. Read in the notes below for the best way of pressing tofu.
Preheat the oven to 350°F (175°C).
Combine the olive oil and soy sauce in a bowl. Mix with a fork until well combined.
Cut the tofu into small cubes, about the size of dice or a bit bigger.
Now take each cube and dunk it in the oil/soy sauce mixture and place it on a baking sheet (non stick or aluminium both work great).
Lastly add 1 tsp arrowroot starch into a fine mesh strainer and sprinkle the starch over the tofu cubes.
Flip the cubes on the opposite side and repeat the step with another teaspoon of arrowroot starch. Use more starch if needed.
Bake in the oven for 20 minutes or until the tofu has created a crust on the bottom. To know if a curst has been build, try to move one cube. If it detaches from the baking sheet easily, the crust is ready. If it’s stuck, keep it in the oven for a bit longer. Keep checking to avoid burning the tofu.
Aftter 20 min take out the baking sheet and flip every cube on the opposite side. Bake another 15 minutes.
Serve over rice, along with curry, sauteed veggies or stew. You name it
The best way to get the most liquid out of tofu is to put the tofu on a cookie cooling rack. Lay down a cutting board on top and put a heavy pot (filled with water to make it heavier) on top of it. To catch all the liquid that will come out of the tofu, you can put the whole contraption on a baking sheet or slide a plate underneath the cooking rack.
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