Crispy Baked Tofu

Casey Barber

by Casey Barber on September 8, 2010

After five days in the Midwest—flying to Chicago, then driving to South Bend, then back to Chicago, consuming brats, duck prosciutto, Pat LaFrieda burgers, Lou Malnati’s pizza, and so much beer*—I’m ready to do Meatless Mondays, Vegan Before 6, and any other type of cleanse you want to throw my way. (Except for the Gwyneth Paltrow GOOP one. Did it once, ended very badly with a bowl of mac, cheese, and hot dogs.)

But I’ll just start by making a big batch of my baked tofu to throw into some veggie-centric dishes over the next few weeks.

baked tofu
What, are you shocked? Really, truly, I LOVE TOFU. Never had a problem with the texture, never balked at its blandness at all—in fact, I downright enjoy the way it soaks up flavors like a sponge. (And looks like a sponge to boot.)

I’m not going to try and convert the haters; trust me, I’ve tried to force-feed it to Dan one too many times to learn that tofu, like beets, is a taste that you come to on your own terms. But for those of you who have trouble getting a beautiful golden-brown crust on your pan-or-wok-fried tofu, try advance baking to ensure a crispity-crunchity exterior on your blocks of soy without leaving the tasty bits stuck to the bottom of a hot pan.

Yes, there are a few preliminary steps to follow, but they can be done in bulk and you’ll be rewarded with trays of well-browned, nutty tofu at your disposal. The key is the freezing process; when you give the tofu a subzero time-out, the texture changes so it stays firmer and never feels slimy upon thawing. You’re rewarded with something that feels meatier and more substantial without the dreaded saturated fat content.

[UPDATE: Thanks to Alexandra Grabbe at Chezsven, here are two incredibly helpful lists of which organic soy products and dairy products are best for your health (and yes, buying organic really makes a difference in this category). I'm happy to see that the Whole Foods 365 brand is getting 4 out of 5 stars on each list—for all the company's flaws, its house-label products are a good value.]

*
Never fear, GFS faithful—more posts on Chicago are forthcoming.

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{ 15 comments… read them below or add one }

Kris Bordessa September 10, 2010 at 2:35 pm

I’ve never heard of doing this, but I’m going to try it. I’ve only had success in getting my family to eat tofu two ways: blended up in smoothies and in lasagna.

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Stephanie - Wasabimon September 11, 2010 at 4:27 am

I’m so totally making this to feed my rampant tofu cravings. And good call using the books to press it – I always use my cast iron skillet, which is wobbly!

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The Writer's [Inner] Journey September 12, 2010 at 3:27 pm

I’m glad to read a post about how this is actually done. I think tofu is best when fried and seasoned.

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Meghan December 12, 2012 at 8:53 pm

Thank you for the fantastic recipe! I want all the crunch without all the fat from frying. I broiled them for a minute at the end, and got a roasted, crispy finish. Thanks!

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