Wednesday, November 18, 2015

Crispy Breaded Tofu

14 oz block of extra firm or firm tofu, pressed
1 tablespoon soy sauce
2 tablespoons ketchup
1 teaspoon maple syrup or other sweetener
½ teaspoon hot sauce
2 teaspoon oil
½ teaspoon garam masala (or ½ teaspoon ground cumin and ½ teaspoon ground coriander)
½ teaspoon garlic
¼ teaspoon salt

Breadcrumb Coating
¾ cup breadcrumbs
¼ teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 tablespoon nutritional yeast

Slice the slab into 8 rectangles. Press the tofu for half an hour between kitchen towels and under a heavy weight to remove excess moisture. Mix the marinade ingredients. Dip the tofu in the marinade and coat all sides to make an even coating that is not too thick or too thin. Place the tofu strips in a container with a lid. Refrigerate for at least half an hour or longer.

When ready to cook, preheat oven to 425 F. And begin heating a grill pan over medium high heat on the stove.

Mix everything for the breadcrumb coating. If the breadcrumbs are too large, pulse them a few times in a blender and use. Place each tofu strip in the breadcrumb mixture. Flip to coat all sides. Oil your pan and place the breaded tofu on the pan. Cook 7 to 9 minutes each side or until browned.

Bake at 425 for 30 minutes, flipping half way through. Serve over salad or rice, or with dipping sauce.

Adapted From

makes 8 crispy tofu strips