I Taught 52 People How to Make Crispy Tofu (That Actually Stays Crunchy!)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a similar texture with added nutritional benefits.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium and gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickening agent.

Introduce the dish as a takeout inspired plant-based sesame tofu with mushroom and broccoli.

Explain the importance of using extra firm tofu for better texture and less water content.

Wipe excess water from the tofu with a paper towel to help seasoning stick.

Cube the tofu into small squares for better seasoning absorption.

Season the tofu with half a teaspoon of sea salt and let it rest for about five minutes.

Heat the pot on the stove while prepping the other ingredients.

Slice scallions into rings, separating the white and green parts for different uses.

Season the tofu with garlic powder and onion powder, using a heavy hand with the garlic powder.

Coat the seasoned tofu with cornstarch to achieve crispiness when baked.

Preheat the oven to 425°F for cooking the tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens