It’s a well-known fact that opinions are divided when it comes to tofu. For some, it’s a limp, tasteless lump, for others it’s a protein-rich basis for a huge selection of vegetarian or vegan dishes. Personally, I like tofu – if it is well prepared. It needs two things: a good taste and a crispy consistency. But what is the best way to achieve this?
Admittedly, I also had a few failed attempts, and I had already mentally deleted tofu from all future recipes. But when I decided for a meatless future, I gave it another chance in search of alternatives. Fortunately, because it works just perfect!
Step 1: Remove The Liquid
First, you should remove as much liquid as possible from the tofu. This ensures that it can soak the marinade a lot better. To do this, simply cut the tofu block in half (lengthwise) and place it between two kitchen towels on a board. Weigh it down from above and leave it alone for about 30 minutes.
Step 2: Soak In Marinade
Next, we are going to work on the taste. Tofu is tasteless by nature. This is actually a good basis, because you can give it virtually any flavor that suits your dish. Cut your tofu into bite-sized cubes and marinate it at least overnight – or even longer if possible.
My Favorite Marinade:
- 4 TBSP Soy Sauce
- 2 TBSP Sesame Oil
- Ginger Paste
- 2 TBSP Tahini
- 2 TBSP Chili Oil
- Juice of 1/2 Lemon
- Salt, Pepper, Parsley
Step 3: The Right Crunch
The only thing still missing now is a good crunch. To get the tofu really crispy, you need starch. After the tofu has absorbed the marinade overnight, simply add some starch to the bowl and mix well until all the tofu cubes are covered. Then spread them on a baking tray and bake them in a preheated oven at 200°C for about 45 minutes until crispy. Turn the cubes around after half the time.
And if you’re looking for a recipe to go with the crispy tofu now, check out this spicy Thai curry soup.