I eat a lot of tofu. In fact, I can devour an entire plate in one sitting.
The thing is, I don’t discriminate when it comes to soy products – silken, extra firm, beancurd, soymilk, I’ll eat them all. It’s funny, when Ian and I first started dating and my mom made Chinese food with tofu in it, Ian slowly pick at it as to not offend my family. So I had no idea that he abhors tofu. Now that I know that he actually cannot stand tofu, I’m thinking “great, more for me.”
I personally will eat tofu in any shape or form. But lately, I’ve been getting into baking them. They taste great as a vegetarian protein alternative in salads and stir-frys. Personally, I like tossing them in the soy ginger sauce and snack on them throughout the day. Seriously, it’s that addictive.
Crispy Baked Tofu with Soy Singer Sauce
- 1 block extra firm tofu (firm is okay too)
- 1 Tb vegetable oil
- 2 Tbs cornstarch
- 1/4 tsp white pepper
- 1 tsp salt
- 1/4 tsp five spice powder
- Sesame seeds
- Green onions
Soy Ginger Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 1/2 inch nob ginger, minced
- 1 Tb cornstarch
- Wrap tofu in 2 kitchen towels. Place on a plate and weigh it down with a heavy pot or pan for roughly 20 minutes.
- Preheat oven to 400°F. In a medium bowl, combine cornstarch, white pepper, salt, and five-spice powder.
- Cut tofu into 1-inch cubes. Toss tofu in vegetable oil and then toss in the cornstarch mixture. Shake off excess. Place tofu on a baking sheet, making sure they don’t touch.
- Bake in preheated oven for 20-25 minutes, flipping the tofu cubes halfway.
- In a small saucepan, combine soy sauce, honey, garlic and ginger and bring to a gentle boil over medium-low heat. In a small bowl, combine cornstarch with 1/4 cup water. Stir into sauce and cook until thickened to desired consistency. Toss with baked tofu. Garnish with sesame seeds and green onions, if desired.
- You should be able to find white pepper and five-spice powder at your local Asian grocery store in the spice section.
- If you want to use this crispy baked tofu for salads or stir-frys, simply bake, skip the sauce, and use directly in whatever recipe you are using.