Crispy Oil Free Tofu
Does crispy oil free tofu sound like a challenge to make? If you’re like me, you may have tried to make it and it turns out too mushy or sticks to the pan.
Well I’ve been experimenting for a while with tofu. I think I figured out how to make the tofu crispy and taste delicious, plus be oil free.
Crispy Oil Free Tofu
I found working with tofu can be tricky. I’ve been wanting to make crispy brown tofu while making it oil free. To be honest it took me a few try’s and a little while to figure this out. But I found this method and am happy with the way it turned out.
A lot of it has to do with being patient, not messing with the tofu, and letting it brown.
Why bake the Tofu?
Baking tofu in the oven is an easier way to create the crispy browned texture if I am not using oil. A lot of recipes call for oil and frying the tofu in a pan or skillet. When I’ve wanted to make tofu like nuggets in a pan on the stove they tend to stick. Baking the tofu on parchment paper is really simple when creating the nuggets.
Why Oil Free?
With a lot my cooking, I try limit the amount of any extra processed fat. Olive Oil is processed and is calorie dense. In fact, one tablespoon has 130 calories and 14 grams of fat. So a little does go a long way. I do this for health reasons and plus I think the food taste better anyway. So it’s a Win-Win. Sometimes it’s rewarding to figure out methods to make the food taste how you want it too.
What does the Cornstarch do?
Cornstarch helps give the tofu some extra crunch while baking. You can also substitute arrowroot powder which is less processed. The tofu tends to turn out better with cornstarch.
Do you need to press the Tofu?
Homemade Tofu Press
Yes, If you have a tofu press, great use that to press the tofu.
I actually do not have one. I make my own press, by wrapping the tofu in a paper towel and adding some weight like a can or pan to help press the water from the tofu. Not fancy but simple and gets the job done. Press for about 10-15 minutes.
Tofu Ingredients:
- Firm Tofu
- Lemon juice
- Tamari or soy sauce
- Maple syrup (sweetener of choice or omit)
- Garlic powder (you can experiment with differs spices like garlic powder or paprika)
- Cornstarch or arrowroot
How to make the Crispy Oil Free Tofu?
Step#1: Press the tofu for about 10-15 minutes. Slice the tofu into strips and cut them into cubes about 3/4 inch wide and 1/4 inch high. You have the option here to leave the tofu in long rectangles pieces and bake.
Step#2: Make the sauce for the tofu in a large bowl. Mix together the lemon juice, tamari/soy sauce, garlic powder and maple syrup (or sweetener of choice or omit) and mix together.
Step#3: Add in the tofu cubes to the bowl and gently mix together. Once the liquid is absorbed into the tofu, sprinkle 1 tbsp of cornstarch or arrowroot powder and coat each side of the tofu. Let the cornstarch absorb into the tofu. Add 1 tbsp cornstarch and gently mix and let absorb into the tofu.
(That was the mistake I used to make.🤪 I would have to much cornstarch on the tofu where you could see it and the tofu turned out dry and had a weird flour taste)
Step#4: Add the tofu pieces to a lined baking sheet and bake in the oven for 20 minutes or until the tofu has browned. Remove from the oven and turn over the tofu and bake for an additional 15-20 minutes until brown.
You can refrigerate the tofu 4-5 days after being cooked in an air tight container. You can add to salads, bowls, rice recipes, wraps, or use as a quick snack because it doesn’t have to be reheated.
What do you serve the crispy tofu with?
This questions has lots of answers!
- You can eat as a snack.
- Make a veggie bowl of rice with and top it greens, scallions and tofu.
- Delicious in a wrap or in a pita sandwich with greens and tomatoes.
- Rice bowl with tofu cucumbers, sprouts, chopped celery and tofu. Maybe crush some cashews or peanuts on top.
If you are looking for some dressing and sauces that would be simple and delicious to make with tofu, here is a link to your Free copy of Plant Based Dressing and Sauces Guide.
Ingredients
- 14 oz firm tofu, drained
- 2 tbsp tamari or soy sauce
- 1 tbsp lemon juice
- 1 tbsp maple syrup (or liquid sweetener) you can omit.
- 1 tsp garlic powder
- 1-2 tbsp cornstarch (substitute arrowroot)
Instructions
- Preheat the oven to 400 degress. Line a baking sheet with parchment paper.
- Press the tofu for about 10-15 minutes. Slice the pressed tofu into 1/4 " strips and them into cubes. (3/4 "x 1/4" cubes) You have the option here to leave the tofu in long rectangles piece and bake.
- To a medium sized bowl add together the lemon juice, tamari/soy sauce, garlic powder and maple syrup (or sweetener of choice or omit) and mix together.
- Add in the tofu cubes to the bowl and gently mix together. Once the liquid is absorbed into the tofu, sprinkle 1 tbsp of cornstarch or arrowroot powder and coat each side of the tofu. Let the cornstarch absorb into the tofu. Add 1 tbsp cornstarch and gently mix and let absorb into the tofu.
- Add the tofu pieces to a lined baking sheet with and bake in the oven for 20 minutes or until the tofu has browned. Remove from the oven and turn over the tofu and bake for an additional 10 minutes until brown.
- You can refrigerate the tofu 4-5 days after being cooked in air tight container. You can add to salads, bowls, rice recipes, wraps, or use as a quick snack because it doesn’t have to be reheated.
