Crispy Baked Salt & Pepper Tofu
This salt and pepper tofu is extra crispy and crunchy thanks to a bit of cornmeal and cornstarch for a coating, then baked until golden brown! You can serve it with sautéed vegetables and rice noodles for a complete meal.
Yield: 4 servings
Ingredients
- 1 14 ounce block extra firm tofu, pressed according to notes above in post
- 2 tablespoons olive oil
- 1/4 cup cornmeal medium grind
- 2 tablespoons cornstarch
- ½ teaspoon fine salt
- ½ teaspoon pepper
- 1 red bell pepper, thinly sliced
- 8 ounce package of sliced mushrooms
- 2 green onions, thinly sliced (white and green parts)
- 1 1/2 tablespoons olive oil
- ½ package of flat rice noodles cooked per package directions
Lime Vinaigrette
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 1 clove garlic minced
- 2 tablespoons minced cilantro
- ¼ teaspoon fine salt
- ¼ teaspoon sriracha
Instructions
- While tofu is being pressed, preheat oven to 350 degrees F. Spray cookie sheet with nonstick spray. In a Ziploc bag, combine cornmeal, cornstarch, salt & pepper.
- Cut tofu into 1/2 inch cubes and put in bowl. Pour olive oil over tofu and toss to coat. Add tofu to Ziploc bag in 2 separate batches, and lightly shake to coat evenly. Place tofu on cookie sheet, (not touching each other) and bake for 15 minutes, then flip and bake for another 10 minutes (or until crispy). Remove from oven.
- While tofu is baking, heat olive oil in sauté pan over medium-high heat. Add onions and sauté for 2 minutes, then add in peppers and mushrooms with 1/4 teaspoon salt. Sauté for 8–10 minutes, until vegetables are softened, set aside
- Whisk all dressing ingredients together and toss with noodles.
- Serve noodles with vegetables and crispy tofu.