This is an easy recipe that works as a good side-dish to many Asian meat dishes, or to accompany a rice or noodle dish.
There are several deep-fried versions of starch-coated tofu cubes, but these are baked and then hit with a blowtorch to give them a little extra crispiness.
If you’re adding these to something like pad Thai or fried rice, just skip the sauce.
Make sure to use firm or extra-trim tofu, as medium or soft will not work.
What you’ll need:
- 1 brick of pressed tofu, extra firm is best
- 1T potato starch or cornstarch
- 2T honey (vegans could substitute a sweet vegan syrup)
- 1T Korean barbecue sauce, hoisin sauce or soy sauce
- 3 garlic cloves, minced or run though a garlic press
- Chopped chives, as an optional garnish
What to do:
Heat your oven to 400° F and line a large baking sheet with parchment paper. Use the oven’s conviction setting, if available.
Make sure your tofu has all the water pressed out, and that you’ve padded it dry with a paper towel. Cut the tofu brick into 0.75-inch cubes. Add the starch to a small, clean plastic bag and toss the tofu in it until each piece is coated.
Spray a bit of cooking spray on the parchment paper, and add the tofu to the baking sheet, keeping the pieces separated. Spray a shot of cooking spray on the arranged tofu pieces. Bake for 30 to 45 minutes, flipping the pieces 20 minutes into the cooking time. The tofu is done when it’s golden-brown and the outside is firm and crisp. Use a blowtorch for a little char and added crispiness. Careful that you don’t set the parchment paper on fire!
Shortly before the tofu is done, you can make the honey-garlic sauce—it takes about 5 minutes. In a small saucepan mix and heat the honey, Korean barbecue or soy sauce and minced garlic. Cook over medium heat until it thickens. Set aside until the tofu is ready,
When the tofu is done, put it in a serving dish and drizzle the sauce over it. Alternatively, you could toss the pieces in the honey-garlic sauce while hot, then add it to a serving dish.
Garnish in the serving dish with chopped chives—if using—before serving.