Baked tofu recipe asian: 59 photos

Asian Baked Tofu

FAQ

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.
Pressing the tofu is an important step because it removes the excess moisture, which allows the tofu to develop a beautifully golden and crunchy outside and to not be watery or mushy on the inside. That said, don't press for too long! We once let our tofu press for 30 minutes, and it dried out too much in the oven.
Baked tofu contains fewer calories but still has the chew you might associate with fried tofu. Another alternative is oven fried tofu.
Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.
And then you had to bake it and then flip it. And when it came out, it was absolutely perfect, and I absolutely loved it. Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat.
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