If you are a tofu skeptic, I get it. I was too until I tried this recipe. The key here is crispy tofu. Pan frying or baking the tofu so that it has a slightly crispy outside and a soft inside in a game changer in the world of tofu - it actually has texture instead of being mushy. If you're still not so sure, this recipe gets bonus points for the extra flavorful black pepper sauce. Even if you can't bring yourself to try the tofu, you'll be missing out if you don't at least try this sauce that would be good with any other protein.
What is tofu?
You've probably heard of tofu at some point or another but you may not be sure what exactly it is. Tofu is a plant based protein source that is made from soy beans. You can purchase tofu in vary levels of firmness from extra soft to extra firm. The firm tofu is better for something like the recipe below, while soft tofu is better for blending into smoothies or making into puddings.
I like tofu every now and then because it is a nice change from meat, it's easy to make, and it's very inexpensive. While I do not confirm to a vegetarian diet, I do recommend eating vegetarian meals every now and then. For one reason, eating vegetarian meals can help decrease inflammation. Click here to read more about inflammation and your diet.
Tips for Crispy Tofu
- Look for firm/extra firm
- You'll find that tofu comes in various levels of firmness. The firm/extra firm tofu holds up better in this recipe.
- Pressing the tofu
- Tofu to remove excess moisture (see instructions for how to do this below)
- You can use a tofu press for this or just use a cutting board and some heavy objects like I do 🙂
- Corn starch
- This gives the tofu a light outer coating and help to make the tofu crispy. You can also use tapioca flour but I prefer corn starch.
- Heating the skillet
- Allow for the skillet and olive oil to heat before adding the tofu. This can help to make sure the tofu doesn't stick to the pan.
- I like to make mine in my Lodge cast iron skillet. If you don't have a cast iron skillet, I highly recommend getting one. They are in expensive, useful for so many recipes. Click here to purchase on Amazon.
- Don't stir the tofu
- Stirring the tofu when it is in the skillet will turn your tofu into mush. You want to add the tofu so that each piece is touching the pan. You may need to cook your tofu in two batches depending on the size of your pan. Using tongs, pick up a cup of the tofu to check the color. Once it is golden brown, turn to another side of the tofu cube and repeat as you did previously. Continue doing this until all sides are golden brown.
Crispy Tofu With Black Pepper Sauce
Ingredients
Crispy Tofu
- 1 block extra firm tofu
- 2 tablespoon corn starch
- 1 tablespoon soy sauce
- 2 tablespoon olive oil, divided
Black Pepper Sauce
- 1 green onion
- 1 large carrot, diced
- ½ red bell pepper
- 2 cloves garlic, minced
- 1 cup broccoli florets
- ½ cup basil, roughly chopped
- ¼ cup soy sauce
- ¼ cup water chesnuts, diced
- 2 tablespoon lime juice
- 2 tablespoon water
- 1 ½ tablespoon maple syrup (or honey)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 teaspoon corn starch
- 1 teaspoon black pepper
- Cilantro to garnish (optional)
Instructions
Crispy Tofu*
- Cut the block of tofu in half, like you was cutting a hamburger bun in half.
- Layer the slabs of tofu between paper towels on a plate and top with something heavy (like a recipe book) so that you are pressing out the extra moisture in the tofu.
- Leave that sit 30-60 minutes (or longer)
- Next, preheat oven to 400 degrees F.
- Once you are done pressing the tofu, cue and toss with soy sauce, olive oil, and corn starch.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Once the oil is hot, add the tofu. Do not stir the tofu and allow to cook until golden brown. Continue turning the tofu cubes until all sides have cooked and are golden brown.
Black Pepper Sauce
- Mix together the soy sauce, maple syrup, lime juice, water, black pepper, and corn starch and set aside.
- In a pan over medium heat, add the sesame oil and sauté the green onion, bell pepper, carrot, ginger, and garlic for about 2 minutes to slightly cook the carrot and bell pepper.
- Next, add your soy sauce mixture to the pan with the vegetables. Let simmer for another 5-10 minutes on low-medium heat. The sauce will start to thicken. Thin with water if needed.
- Remove from heat and stir in the basil
- To serve: add the crispy tofu on top of jasmine rice. Top with the veggie/sauce mixture. Garnish with extra basil or cilantro & enjoy!
Notes
- Baking
- Toss together and put on a baking sheet. Bake in the oven until golden and crispy. About 30 minutes.
- This one takes less effort because you can throw it in the oven and forget about it. However, it seems to dry out the tofu more than the frying method.
- Toss together and put on a baking sheet. Bake in the oven until golden and crispy. About 30 minutes.
- Pan Frying (my preferred method)
- Instructions outlined above
- This is my favorite method. It takes a little more effort because you will need to closely watch the tofu and turn to cook on each side but I find it comes out perfectly crisp while still being soft in the middle this way.
- Instructions outlined above
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