Spice Crusted Tofu Recipes

SPICY BAKED TOFU

Steps:

• Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
• Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
• Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

SPICE-CRUSTED TOFU

Steps:

• In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden and fragrant (~2 minutes). Transfer to a bowl to cool.
• In a small bowl, mix paprika, cumin, coriander, salt and pepper.
• Drain tofu and pat dry with paper towels. Cut crosswise into eight 1/2-inch thick slices.
• Dredge the tofu liberally with the spice mixture, coating all sides.
• In a small bowl, mix boiling water, lemon juice and honey.
• In a large nonstick skillet over medium-high heat, heat oil. Swirl to coat the bottom.
• Add tofu and cook on one side until brown and crusty (~4 minutes). Flip and cook the other side (~3 minutes).
• Add honey mixture to the pan and quickly shake to coat the tofu. It will BUBBLE UP and EVAPORATE VERY QUICKLY.
• Serve immediately, sprinkled with toasted pine nuts.

CRUSTED TOFU

Steps:

• Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
• In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
• Let stand 20 minutes in this mixture.
• Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
• Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
• Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
• Turn the tofu and cook on the other side 3 minutes, or until golden brown.
• Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.

SPICE-CRUSTED TOFU WITH KUMQUAT RADISH SALAD

Steps:

• Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
• In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
• When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
• When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.

SESAME CRUSTED TOFU WITH SPINACH AND CARROTS

Steps:

• Combine the flour and five- spice powder on a plate. Combine the egg whites, 2 tablespoons of the water or broth and 2 tablespoons of the teriyaki sauce in a shallow bowl. Spread the sesame seeds out on a plate. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds. Place seed side up on a plate and set aside.
• In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water or broth and remaining teriyaki sauce. Cook over medium heat until the carrots are cooked but still crunchy, about 4 to 5 minutes. Add the spinach and red pepper flakes and steam until tender. Keep warm.
• Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Lightly coat with the vegetable oil spray. Add the tofu, seed side down and saute until golden brown, about 3 to 4 minutes. Turn and cook on the other side until brown.
• Divide the carrot mixture with its liquid among 4 plates. Top each with 2 pieces of tofu and serve immediately.