Recently, I took advantage
of a 70-degree day, a rare event in this oddly hot Seattle summer, and turned
on the oven. I was craving something hot for dinner and this Shake 'n Bake
Crispy Oven Fried Tofu was just the thing. The flavor profile is really mild,
as the tamari is really just for a bit of browning and salt, so the tofu cubes
can be tossed on a salad,
thrown in a Buddha bowl,
or eaten as their own thing. I made a big batch and enjoyed this tofu for
several days.
Here's the recipe.
Shake 'n Bake Crispy Oven Fried Tofu
Ingredients
1 block of extra firm tofu
1 tablespoon of rice bran oil
2 teaspoons of tamari
1 tablespoon of corn starch
Salt and pepper, to taste
Slice the block of tofu into three rectangular blocks and press
the tofu for several hours or overnight in the fridge. Here is
a link to a previous post with more explicit directions for pressing
tofu.
After the tofu has been pressed dry, cut it into 1/2" cubes
and place the cubes in a large ziploc bag. Add the rest of the ingredients,
seal the bag, and shake it up. Make sure the ingredients are all well
incorporated and that the tofu cubes are fully coated.
Drop the cubes on a parchment-lined baking sheet and bake in a
450-degree oven for 25 minutes, turning the cubes every 8 minutes or so.
Enjoy hot, at room temperature, or chilled.
