Crispy Low Fat Tofu Recipes

5 CRISPY BAKED TOFU RECIPES {LOW CALORIE}

Steps:

• Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Place a clean kitchen towel atop a plate.
• Slice the tofu into 1 inch cubes and add to the paper towel lined plate.
• Cover the tofu with the towel, and place a heavy plate or pan atop the tofu. This will help drain out some of the moisture. Let sit for 10 minutes or all day in the fridge.
• Meanwhile, combine the remaining ingredients (less the toppings and the cornstarch) to a large bowl and mix well.
• Once the tofu is done draining, move from the towel and into the bowl. Toss to combine.
• Sprinkle the cornstarch over the tofu, and toss the tofu until the starch is evenly coated.
• Add the tofu over to the prepared baking sheet and arrange in an even layer.
• Bake for 25 to 30 minutes, tossing the tofu halfway, until browned and crispy on the edges.
• Add any toppings and serve. Will hold in the fridge for 3 days, toss in a dry hot pan to reheat and re-crisp the tofu.

CRISPY BAKED TOFU FINGERS/NUGGETS (LOW FAT)

Steps:

• Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
• Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
• After marinating, preheat oven to 400 degrees.
• Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
• Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
• Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).

CRISPY LOW-FAT TOFU

Steps:

• Drain the tofu and slice it into three fillet-sized slices, long-ways.
• Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
• Place the fillets in a bag, preferably not touching one another, but this isn't essential.
• Freeze until thoroughly frozen through. This usually takes overnight or all day.
• Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
• Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
• Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
• Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
• The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
• Add braising liquids or flavorings as desired.