{"id":4810,"date":"2019-01-25T11:27:46","date_gmt":"2019-01-25T15:27:46","guid":{"rendered":"http:\/\/frommybowl.com\/?p=4810"},"modified":"2023-02-28T13:14:08","modified_gmt":"2023-02-28T18:14:08","slug":"crispy-tofu-recipe","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/crispy-tofu-recipe\/","title":{"rendered":"The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!)"},"content":{"rendered":"

Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.<\/em><\/p>\n

Tofu: some people love it, some people hate it. I, however, believe that the people who hate it just haven’t had it prepared in the right<\/em> way.<\/span><\/p>\n

But no worries, friends – what if I told you that you could have the best, easiest,<\/strong> and crispiest<\/strong> Tofu EVER…with only 3 ingredients total<\/strong> and super simple steps?!<\/strong> Well, I’m tellin’ ya. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. your. life. And become a regular staple in your recipe rotation. \ud83d\ude09<\/p>\n

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Tofu can<\/em> be bland, and it can <\/em>be mushy – but it all comes down to the way you prepare it<\/strong>. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. I’ve experimented with countless different ways to prepare it, and this method is by far <\/em>my favorite. <\/span><\/p>\n

I’ve included my basic recipe for Crispy Tofu in a few other recipes on this blog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. So, shall we?<\/p>\n

Step One: Press and Cube your Tofu<\/h3>\n

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You’ll need one 14 oz. block of Extra Firm Tofu<\/strong> for this recipe. Firm will work too, in a pinch. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. I like to use a Tofu Press<\/strong><\/a>, but you can also use a couple of towels and a heavy object<\/strong><\/a> if you don’t have one.<\/p>\n

Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu!<\/p>\n

Step Two: Toss with Tamari, then Nutritional Yeast<\/h3>\n

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Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari<\/strong><\/a> over them. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. I prefer the flavor of Tamari in this recipe, but you can also use Liquid Aminos or Soy Sauce.<\/p>\n

Finally, we can’t forget about our third and final ingredient – Nutritional<\/a> Yeast<\/a>! <\/strong>Coating those cubes in at least<\/em> 2 tbsp of those golden flakes helps to (1) absorb any extra liquid and give a nice, crispy crust, and (2) adds a ton <\/strong><\/em>of Umami + depth of flavor to the recipe. Honestly, the more “Nooch” you toss in there, the merrier!<\/p>\n

Step Three: Bake Until Crispy!<\/h3>\n

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Spread your Tofu on a Silicone Baking Mat<\/a>, <\/strong>leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it. I strongly<\/strong> recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!<\/p>\n

After your Tofu comes out of the oven, it’s all nice, crispy, and ready to devour. I mean….can we look<\/em> at those golden cubes?<\/p>\n

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This Crispy Tofu tastes so delicious that I can (have, and will) eat it plain, but it’s also great dipped in to sauce or used as a bowl-topper! If you’re looking for more ways to use it, you’ll also love these Orange Tofu Buddha Bowls<\/strong><\/a>, these Banh Mi Bowls<\/strong><\/a>, and this Thai Red Curry Soup<\/strong><\/a>!<\/span><\/p>\n

A Few Final Thoughts:<\/b><\/h3>\n