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Crispy Tofu With Maple-Dijon Glaze »Simple And Healthy Recipe! ✅

When it comes to making crispy tofu, there is no way to do it. You can fry it, dry it in the oven, cover it with starch or flour or breadcrumbs. You can glaze for something gooey sweet or leave it bare and crispy. You can use any number of oils. I won’t say this is the way to make crispy tofu, but it is one way (and a pretty tasty one!).

Baked tofu is wonderful at the right times and you can definitely get busy with several inches of oil, but when I’m looking for crispy tofu, I stir it in a pan. Specifically, in unrefined coconut oil, which gives a slight coconut flavor to the end result (of course, if you don’t like that flavor, use refined coconut or another vegetable oil). Since tofu is packed in water and moisture is the enemy of crispness, to get the crispiest possible tofu, you’ll need to extract as much water as possible first. Use a tofu press if you have one, but cutting the tofu into planks or squares, wrapping them in a layer of kitchen towels, and pressing them with a heavy skillet or cookbook will definitely suffice. Leave it alone for at least 10 minutes, but preferably for as long as you can give it.

Speaking of standing alone, crispy tofu will only really get crispy if you let it do its thing in the pan, without moving it around too much. After placing the tofu in the pan and stirring to make sure the pieces don’t stick together, crisp it on the first side for a full 3 minutes before checking the bottom. After frying the tofu in a pan, you can flavor it with your favorite sauce with noodles or grains and vegetables, or you can make the accompanying spicy sweet mustard and maple syrup glaze. —Rebekah Firkser

ingredients
  • crispy tofu
  • 1 block (14 ounces) extra hard tofu, drained and buffered

  • 1/4 cup unrefined coconut oil (or refined coconut, vegetable, canola, or safflower oil)

  • Kosher salt and freshly ground black pepper

  • Maple Dijon Glaze (see recipe below, optional)

  • Cooked mixed grains, such as rice, rainbow quinoa, or spelled, for serving (optional)

  • Maple Dijon Glaze (optional)
  • 3 tablespoons maple syrup

  • 2 tablespoons Dijon mustard

  • 2 tablespoons distilled white vinegar (or white wine or apple cider).

  • Pinch the kosher salt

Indications
  1. crispy tofu
  2. Cut the tofu in half lengthwise, then into 5 pieces crosswise (for a total of 10 pieces). Transfer the tofu pieces to a baking sheet lined with paper towels or a clean kitchen towel. Cover the tofu with another layer of paper towel or kitchen paper and place a heavy skillet or book on it; this will help the tofu get extra dry and ultimately crispier. Let it sit for at least 10 minutes or up to overnight.

  3. Heat the oil in a large nonstick skillet over medium-high heat for about 3 minutes. Carefully place the dry tofu pieces in the pan and cook, without touching them, for about 3-4 minutes per side, until golden brown and crispy (turn the heat up or down depending on how crispy and golden the first side looks ).

  4. While the tofu cooks, remove the damp towels from the pan and place a rack over them (or cover with other paper towels if you don’t have a rack). Transfer the cooked tofu to the grill and immediately season with salt and pepper. Serve with Maple Dijon Glaze and Grains, or as desired to eat the Crispy Tofu. Filter any leftover oil through a fine-mesh strainer and save it for other stir-fries or stir-fries.

  1. Maple Dijon Glaze (optional)
  2. Whisk together all ingredients in a small bowl.

  3. Reduce heat to medium. Scrape glaze into same pan and cook until mixture comes to a boil, about 3 minutes, then reduce heat to medium-low.

  4. Return the tofu to the skillet and cook, occasionally dipping the tofu in the glaze, until the glaze has thickened and all of the tofu is covered, about 3-4 minutes. Serve immediately, with the beans, if desired.

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