You know that tangy, crispy, delicious taste that takeout tofu has? Not to mention the sticky sauce that is just so satisfying and mysterious? Well, turns out you can easily make your own at home with very simple ingredients.
The best part about this tofu is that it’s completely oil-free and can be made in a variety of ways. The recipe below creates a flavor that is more sweet and sour, but you could easily add in some harissa, sriracha or red pepper flakes if you want a little extra kick.
The only problem with this tofu is that it’s seriously addicting. I was having trouble keeping myself from devouring the entire block. If you make this recipe, please do let me know how it goes. I’m curious to know how you like it. Happy Tofu-ing!
Time: 45 minutes
- 1 block firm tofu
- 2 tbsp cornstarch (or more — just enough to coat the tofu)
- 3 tbsp tamari (or soy sauce)
- 3 tbsp of vegan honey (or coconut nectar, agave, maple syrup)
- 2 tbsp rice wine vinegar (unseasoned)
- 2 garlic cloves, minced
- Juice from 1 lime
- Small handful of green onions, sliced
- Salt & pepper to taste
- Preheat oven to 400°F.
- Slice block of tofu in half and pat with a towel to remove as much excess water as possible, or use a tofu press.
- Cut tofu into cubes. I do about 1 inch cubes.
- Toss the tofu in the cornstarch until lightly coated (you don’t need any oil), and arrange on a nonstick baking sheet or on a parchment lined sheet (be careful to make sure the parchment can withstand the high oven temperature).
- Bake tofu for 30 minutes, turning once.
- While the tofu bakes, create your sauce. Combine tamari, vegan honey (or other sweetener), rice wine vinegar, minced garlic, lime juice, salt and pepper and whisk until combined.
- Once your tofu is almost done baking, heat a large frying pan or wok over low-medium heat. I use a stainless steel pan, but nonstick would work best for cleanup.
- Remove the tofu from the oven. Add your sauce mixture to your pan and add in the tofu after. The sauce will thicken as it cooks. Turn the tofu a few times to make sure all sides are coated with the sauce as it thickens. I usually turn up the heat to speed up the process if necessary
- Once you see the sauce getting very thick, turn off the heat and move the pan to another burner.
- Top the tofu with sesame seeds and green onions, then add to a bowl with brown rice and sautéed veggies, or just enjoy as is!
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