I’ve had a few people ask me for this recipe this week. It’s a great way to make tofu that you want to come out crispy and flavorful, without frying it, and it has nice layer of extra protein on the outside. I love this tofu on a salad, in a stir fry or in a lettuce wrap or spring roll.
- 1 14 oz block firm tofu, pressed and cut into 1 inch pieces
- 1 Tbsp cornstarch
- 1 Tbsp rice flour
- 1 Tbsp soy sauce or tamari
- 1 tsp water
- 1/4 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1 Tbsp sesame oil
- 2 Tbsp hemp hearts
- 1 Tbsp sesame seeds
- Preheat oven to 400 degrees.
- In a medium bowl combine cornstarch, rice flour, soy sauce, sesame oil and 1 tsp water. Whisk until no lumps remain. Whisk in red pepper flakes, salt and sesame seeds and hemp hearts.
- Toss tofu chunks with mixture until coated using hands and being very gentle to not break up the tofu.
- Line a baking sheet with parchment paper and lay tofu out in a single layer, and spacing out the pieces a bit.
- Bake for 15 minutes on one side. Remove and turn each piece over. Reduce temp to 350 and bake another 12 minutes. Turn and bake again for 10 minutes. Tofu should be firm and crispy on the outside by this point, with a nice sesame flavor. You could bake it another 10 minutes if you want it extra firm and crispy, but keep an eye on it.
- You can use other mild oils here, although I have tried coconut oil and it doesn't work well. It gets very clumpy.