• The Crispiest Tofu

    Posted on April 7, 2011 by in Appetizers, Main Courses, Tofu

    I have a thing for crispy tofu. This is probably the crispiest I have ever made or eaten. It’s really delicious and did I mention crispy?  It’s so crispy, it might hurt the roof of your mouth, but any damage is worth it, I swear.

    If you’d like some visuals for this recipe, simply click on the photo above and it will magically whiz you over to a full color photo tutorial.

    As with most well breaded recipes, you need a three “bowl” workstation for this.  I like to use lipped plates, but if you don’t have any, try using cake pans.

    Mix the following together into each bowl:
    Bowl 1:
    ½ cup potato starch
    dash of salt and freshly ground black pepper

    Bowl 2:
    1 cup unsweetened soymilk
    1 tablespoon lemon juice (or apple cider vinegar)
    1/4 cup chopped parsley (or a combo of other fresh herbs)
    dash of salt
    dash of hot pepper or allepo pepper

    Bowl 3:
    1 1/4 cups homemade breadcrumbs (leave your favorite gluten-free bread out on the counter for a day or so, then pulse in a food processor until crumbly).
    1/3 cup potato starch
    dash of salt and freshly ground black pepper
    3/4 teaspoon onion powder
    3/4 teaspoon ancho chili powder

    Additional ingredients:
    1 big block of extra-firm tofu, cut into whatever shapes you want to eat and marinated overnight, or as long as possible.
    parchment lined baking sheet, greased with 3 tablespoons of nuetral oil (like canola).
    salt and pepper

    Preheat oven to 425F.
    Dredge a few pieces of tofu with the starch mixture in bowl one. Make sure each piece is completed coated with a thin layer of starch, then tap off any extra and move down to bowl two.

    Submerge each tofu into bowl two and allow any excess liquid to drip off. Move ‘em down to bowl three.

    Pat each piece of tofu in the seasoned breadcrumbs, to completely coat on all sides. Transfer each breaded tofu to the oiled baking sheet.

    Repeat the above steps until you’ve breaded everything within reach.

    Season the tofu with a little salt and freshly ground black pepper.

    Bake for about 5 minutes, then carefully flip each piece to allow the other side to absorb some of the oil from the baking sheet. Bake the tofu until the bottoms are brown and crunchy, about 10 minutes, then flip to brown the second side. Keep an eye on these so they don’t burn, you’re going for a deep golden brown.

    Dip in yummy things like bbq sauce, low fat Vegenaise, tartar sauce, or be fancy and make remoulade!

    The time needed to cook this recipe is a tiny bit more than one hour.


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14 Responsesso far.

  1. ooh, this sounds so good – cripsy is excellent – just happen to have some tofu in the cupboard:)

  2. Allison says:

    You mentioned marinating them overnight. What did you marinate them in? I think I will make these tomorrow. Looks yummy!

  3. [...] The crispiest tofu with vegan ranch dressing Fatiguer’s [...]

  4. Emily says:

    can I sub corn, tapioca, or arrowroot for the potato starch? (I’m allergic to potatoes.)

    • Kittee Berns says:

      I’ve never tried ‘em with any other starch–potato tends to make stuff very crunchy. They will definitely work with cornstarch, too–and should be tasty, I just can’t guarantee they will be the crispiest ever…good luck and report back–that’s what this site is all about.

  5. Sarah says:

    As I type this, my fingers are absolutely covered in crispy tofu heavenly goodness. Oh my word, this has got to be one of the best things I have ever let my tastebuds experience.
    Thank you times a million. (And a couple crispy tofu-covered high-fives in there, too.)

  6. Jay says:

    These were good! Served with sweet chilli sauce, crunchy and delicious (and a hit with the kids which is always a bonus).

  7. K says:

    So looking forward to making this.

  8. [...] used the technique that is specified in this recipe from xgfx.org in this recipe for crispy [...]

  9. Kate says:

    What could be used as a substitute for potato starch? My husband is allergic to potatoes, which includes potato starch.

  10. Cara R. says:

    are you kidding me??? these look AMAZING!!! definitely making this this week…

  11. Caresse says:

    this looks sooo good!!! can’t wait to try this recipe out. Thanks!!!

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