Baked Chinese Tofu

Carla_wfpb

I make this tofu all of the time. It can go with anything, but it is great with some roasted or water fried veggies and noodles / rice whatever your diet allows.

Ingredients
1 pkg extra firm tofu, drained rinsed and pressed for 20 minutes up to overnight in fridge

1 Tbsp Tahini
1/2 Tbsp low sodium tamari or low sodium soy sauce
1 Tbsp vegan Worcestershire sauce (or sub coconut aminos)
1/2 Tbsp rice vinegar

3/4 tsp onion powder
1/2 tsp ground ginger
1/4 to 1/2 tsp black pepper
1/4 tsp salt, or to taste or omit based on dietary needs

3 Tbsp arrowroot powder/starch -or- tapioca powder/starch -or- cornstarch

Directions
Preheat oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, combine the tahini, tamari, Worcestershire, rice vinegar and spices. Stir well to combine.

After rinsing and pressing tofu, cut it into bite sized cubes 3/4" to 1.5". Add the tofu to the bowl, and then fold gently to coat all of the cubes in the wet mixture.

Sprinkle the starch over the coated tofu and turn gently to coat.

Spread evenly on baking sheet. Bake for 40 minutes total, turning pieces halfway through.

Note:
If you happen to have an air fryer, it works great for this recipe.
Air fry for 20-22 minutes at 375F. No need to rotate partway through if using an open-weave tray.

Mihani

Sounds great, thanks Carla!

SparkSpringtime69

thanks for posting this Carla, I'm definitely going to try it.

Carla_wfpb

Here are some variations. Pick 2 or three spices from the cuisine you're making.

For Indian tofu:
add 1 tsp curry powder & 1/2 tsp cumin, 1/4 tsp tumeric (opt)
(1/2 tsp fenugreek leaves, garam masala, coriander...)

For Italian Tofu
use Chinese recipe, swap out ginger and replace with ground fennel seeds
(and/or basil, rosemary, red pepper flakes etc)


The only time I've ever had this tofu come out 'bad' was when I mixed everything, including the arrowroot starch, all at once. That doesn't work.

Spices + wet ingredients together and mix well.
Fold in diced tofu until all coated in moisture.
Add starch (I add a little extra than recipe calls for, I like the 'breaded' effect)
Fold to cover cubes in powder.

Carla_wfpb

also this recipe is so forgiving. if you are out of tahini, try another nut butter, if you don't have rice vinegar, just pick the mildest one you have. don't have Worcestershire? Use coconut aminos.

We like to press the tofu overnight with a tofu press to get the crispy exterior/soft interior but less pressing is also good for bigger fluffier? tofu.

Mihani

Thanks, Carla!