I thought it wasn’t possible to make crispy tofu without baking it for at least 30-40 minutes. But, I was wrong. One night when I was super hungry and desperate for dinner fast, I tried this new-and-improved method and it worked so well I’ve since used this one exclusively! It’s that good. I don’t know why I didn’t think of this sooner. Plus, it easily carves 5-10 minutes off of the original method and includes the opportunity to add more seasonings. Hello, quick and crispy tofu! Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) in a kitchen towel and set something heavy on top like a cast iron skillet. Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder. Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides). Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please. Now what to do with crispy tofu? Add it to salads, curries, stir-fries and more! While seasoned well on the outside it will still benefit from a hearty sauce, like my stir-fry glaze, Almond Butter Tofu Glaze, or a NEW green curry sauce coming soon! If you try this new-and-improved method, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
