19 April 2020

Crispy Tofu


It's been ages since we had stir-fry and in last week's online food shop, I added a couple of bags of ready cut vegetables. But what to do along with them. Normally I'll get tiger prawns for Lundulph or some nice fillet steak, but I forgot to do that this time. Then it struck me, we have several packets of extra firm tofu in the fridge, on Lundulph's request. The intention was for him to have tofu as protein replacement, but he did some searching on the internet and established that tofu seems to have a lot lower protein content than the soy beans themselves, so I think he's now gone off the idea. Besides, he feels the texture is too close to cheese, which he still disapproves of.

But a look at the packets indicated that they were about to go out of date, so I searched for how to make crispy tofu and the recipe I decided to try is this one. I converted the amounts to metric and also had to make some adjustments as the two packets I wanted to use were 280 g each. Otherwise, I was determined to follow the recipe as closely as possible.


560 g extra firm tofu
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp cornflour


  1. Pre-heat the oven to 205°C (not fan) and line a large baking tray with baking paper.
  2. Drain the tofu, if it is in liquid, then cut into cubes, about 1.5 cm and lay out on a clean and lint-free tea towel with a little space around each cube.
  3. Fold the towel over the pieces,then place a large chopping board on top and press down, I actually sat on top for a couple of minutes.
  4. Place the cubes in a large bowl and drizzle the oil and soy sauce over, then using one hand turn the cubes gently to get them coated.
  5. Sprinkle the cornflour and turn the cubes further to get them coated. Don't worry if some of the cubes crumble and break.
  6. Tip the tofu into the baking tray and spread them out, again so they don't touch each other. Then place in the oven.
  7. After 15 minutes, stir the cubes to turn them and bake for a further 15 minutes. They are now ready to serve.


Both Lundulph and I loved these, the texture was very good, they were nicely crispy on the outside, but soft in the middle and worked really well with stir-fried vegetables and quinoa. Lundulph thought they were a bit on the salty side and possibly the tofu itself was salty and adding soy sauce took them over the top a bit. We ate most of them for our dinner, there's about a handful left and as I was putting it away, I ate one piece that looked particularly crunchy and it was tasty still, even though it was cold. I suspect they would be very nice in a Thai curry too, instead of chicken.

Next time, I'll swap the olive oil and soy sauce for green masala, I've used it with silky tofu before and it's been very nice, so I have good hopes for this.

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