Crispy Baked Tofu Nuggets - Vegan "Chicken" Fingers Recipe (2024)

FAQs

Why is my baked tofu not crispy? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly. Heat oil in a large pan over medium-high heat. Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Drying the tofu thoroughly ensures that it crisps up quickly. Using a batter for the tofu ensures that it stays crispy even after getting tossed in sauce. Cooking each component of the stir fry in stages and combining them at the end facilitates even cooking and browning.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

There are a few tricks to perfect tofu. First, tossing cubed tofu with cornstarch will help you get a crispier exterior when baking or stir-frying. Pressing the block of tofu to eliminate excess moisture also helps. And you'll want to make sure you're using high enough heat.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

All-Purpose Flour

It also won't provide the same thin, shatteringly crisp crust cornstarch gives to some fried foods, but it can work for either situation in a pinch. Some tips: Use two tablespoons of flour for every tablespoon of cornstarch.

Place bread crumbs in a separate bowl. Dip tofu slices in the mayonnaise mixture; press tofu into the bread crumbs until fully coated. Place coated tofu in the prepared baking dish. Bake in the preheated oven until tofu is fully cooked and breading is browned, about 45 minutes.

How to get panko to stick vegan? ›

Whisk together the cornstarch, 1 tablespoon of nutritional yeast, yogurt, milk, and soy sauce in a separate large bowl. Take your tofu slice and submerge it in the wet batter, then place in the panko mixture. Flip to tofu and gently press it into the panko mixture to make sure the bread crumbs are sticking.

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.

Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor. You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best. You can bake, pan-fry, or deep fry your tofu.

Crispy Tofu Method: Dredged in Cornstarch and Pan-Fried

You simply cut the tofu into sort of flat squares by cutting the block in half lengthwise, then cutting those halves crosswise into 1/2-inch-thick pieces. After quickly dredging the pieces in cornstarch, you pan-fry them in a little oil.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes. You will see a big pool of water squeezed out. The tofu will now have a lot less water in it, and may pan-fry much better.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. Step 2: Flip the tofu pieces and season the cooked side with salt. Allow the second side to cook for an additional 4 minutes or until the second side is golden brown and crispy.