A great little veg-friendly base to toss into salads, bowls, or coat in your favourite sauce. It’s meaty and crunchy with such a great texture, and really easy to make your own. I especially love it tossed in buffalo sauce and served with a side of blue cheese dressing!
Recipe
Makes: | Time:
Ingredients
- 375g of tofu
- 2 tbsp of corn starch
- 1 tbsp of soy sauce
- 1 tbsp of olive oil
- 1 tsp of smoked paprika
- 1/2 tsp of garlic powder
- Dash of water
Method
- Pre-heat your oven to 200°C.
- Meanwhile slice your tofu into 1 cm thick slices and press between 2 kitchen papers.
- Mix the dredge ingredients: 2 tbsp of corn starch, 1 tbsp of soy sauce, 1 tbsp of olive oil, 1 tsp of smoked paprika, and 1/2 tsp of garlic powder. Mix and add a dash of water to loosen (see picture 1). Note: I like to do it in a tupperware with a lid to ease the next step.
- Dice the tofu into 1cm cubed and toss into the sauce. I like to use a tupperware with a lid to shake the dressing around tofu and avoid breaking it with a spoon.
- Line a baking sheet with baking paper and spread the tofu out evenly. Bake for 20min turning the tofu halfway through.
- Take out of the oven and enjoy!
Substitutions
| Recipe components | Possible substitutions* |
| Seasoning | Keep the cornstarch and oil base to ensure a crispy coating by adjust seasoning to taste. |
| Shape | You can adapt the shape – for instance 1 cm thick strips rather than dice. You might need to slightly adjust the cooking time. |
Tags
USA
USA
The Global Homecook 