Tofu is definitely an acquired taste. For the longest time, I couldn’t get past the spongy texture of tofu. I knew that it was an excellent source of low-calorie vegetarian protein, so I wanted to like it and incorporate it into my diet. My main nutrition philosophy is that healthy food can be delicious when prepared properly. So, I became determined to turn tofu into something delicious. I thought the only way to do so was to mask the spongey texture of tofu by making it crispy on the outside. “Crispy” often means fried, but not with this technique! My secret way to get crispy tofu is drying it out and baking it in the oven. The result is a crispy restaurant style tofu without the added oil of frying. Here are the easy step-by-step directions:
- Buy organic extra firm tofu (soy products are loaded with GMOs, so opt for organic). A pack of tofu can be found at Trader Joes for about $3.
- Place a paper towel on a large plate. Take tofu out of the container and place on plate and towel. Cover with another paper towel and plate. Put something heavy on top plate, such as a book.
- Let the tofu sit with heavy object atop for 30 minutes or more to drain water.
- Preheat oven to 325 degrees.
- Cut tofu into bite size pieces, like these tofu nuggets.
- Spray baking pan with cooking spray. Spread tofu evenly on pan. Spray tofu with cooking spray once on pan.
- Bake tofu for 10 minutes, then flip. Bake for another 10 minutes. Tofu should be golden brown and crispy after 20 minutes. If not, cook longer.
- Add to favorite stir-fry. Since the tofu was not marinated, it will be flavorless and will take on the flavor of the stir fry.
*This tofu was marinated before cooked, so it’s a bit darker than it should appear when done baking.