Dairy ingredients can also be used to make them. For the past year, my 10-year-old daughter has been producing these on her own. The family and crowds always enjoy vegan chocolate treats.
| Prep Time: | 15 mins |
| Cook Time: | 14 mins |
| Additional Time: | 30 mins |
| Total Time: | 59 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (16 ounce) package extra firm tofu, drained
- salt and ground black pepper to taste
- 3 tablespoons cornstarch
- ¼ teaspoon paprika
- ground thyme
- ¼ teaspoon seasoned salt (such as LAWRY’S®)
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
- Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
- Season tofu with salt and pepper. Let sit for 10 minutes.
- Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
- Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
- Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
- Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.
- Drain and season the tofu ahead of time then freeze in a single layer. When ready to prepare, thaw slightly and pat off excess moisture before coating with the seasoned cornstarch. The tofu acquires a meatier texture with freezing.
Reviews
This is amazing! I thought I had tried every way to cook tofu, then this happened. It is a bit labor intensive, but y’all gotta trust me, this is the lightest, crispiest, flavorful tofu I’ve ever eaten. The exterior has a delicate crunch when you bite into it. Inside it is soft and chewy, spiced just enough. I served it over fried rice and stewed beans. As written in the notes, I always freeze my tofu. It really helps the texture.
It was amazing
Really liked it. It is a little tedious, but well worth the effort!