Main method: Cut tofu into squares or slabs, press. Drain. Marinate in soy sauce and maple syrup and some oil. Then toss in cornstarch (or panko and sesame seeds). Bake on parchment paper at 400 F for 20 minutes each side. The basic idea is described well by Cookie and Kate. I hate frying as it's a lot of standing over the stove time, so I try to bake whenever possible!
Are these steps really necessary? Yes, even for someone like me who likes to skip steps and streamline. Pressing and draining is essential for better texture and crisping. Cornstarch or some dry coating on the outside is essential, otherwise the tofu just kind of steams in the oven. Parchment is essential (so you get a crisp exterior, otherwise it sticks to the pan and you can't get the crispy exterior off in one piece).
Variants:
- Marinate in sriracha and honey, then coat in corn flour/cornmeal like this recipe from The Woks of Life
- This version from Just One Cookbook uses Japanese flavors and reminds me of Agedashi tofu, but is much simpler. If you eat fish, the katsuobushi on top is delicious! I wait until it's out of the oven and sprinkle while pan is still hot.
Sesame tofu is very popular. Use a flax egg or real egg to dip and adhere a thicker layer of panko or bread crumbs, like It Doesn't Taste Like Chicken or Love and Olive Oil or Lazy Cat Kitchen.
We also really like these tofu recipes from Chloe Coscarelli's book "Chloe Flavor":
Thai Tofu Satay with peanut sauce pg 78 - adapted to the oven instead of stove top. I bake for 40 minutes at 375 - 400 F and flip half way through. These planks are so good we love them in sandwiches, especially with some kind of greens plus mango chutney.
General Tso's Tofu on page 176 which uses an orange juice, sriracha sauce.
Future Tofu ideas:
Next I want to try tofu "Fish", in either the fish and chips or fish burger form factor from Elephantastic Vegan.
I also want to try tandoori tofu on skewers like this from Hello Veggie or Holy Cow Vegan or Rabbit and Wolves.
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