How do you get that most perfect tofu you’ve been longing for—tender and flavorful on the inside, extremely crispy and crunchy on the outside—without frying? Well, stick with me, kid! I’m here for you and so is this oven-fried tofu. It’s the perfect centerpiece for all your southern feasts. I love to serve this tofu with Creamy Garlic-Truffle Grits, Chili Smashed Potato Salad and Dill Pickle Pasta Salad. Go ahead, put out a big ol’ bucket of this tofu—you’ll be the most popular one at the party!
Serves: 4
1 (15-oz [450-g]) block extra-firm tofu, pressed (see sidebar)
2 cups (480 ml) nondairy milk
¼ cup (60 ml) plus 1 tsp hot sauce, divided
2 tsp (10 ml) agave syrup
2 tsp (10 g) salt, divided
1¼ cups (188 g) cornstarch
1 tsp chili powder
3 cups (75 g) cornflakes, crushed, gluten-free if desired (see Hot Tip)
⅓ cup (80 ml) pure maple syrup
Cut the block of tofu into 6 to 8 large triangles.
In a medium bowl, whisk together the milk, ¼ cup (60 ml) of the hot sauce, the agave syrup and 1 teaspoon of the salt.
Put the tofu triangles into the bowl and let them marinate for at least 1 hour (the longer, the better).
Preheat the oven to 400°F (204°C). Spray a medium baking sheet with nonstick spray.
Line up 2 large bowls next to the bowl containing the tofu, to create a dredging station. To the first bowl, add the cornstarch, the remaining 1 teaspoon of salt and the chili powder. Stir to combine. Place the crushed cornflakes in the second bowl.
Take a piece of tofu out of the marinade, put the tofu into the cornstarch and coat it completely. Dip the tofu back into the marinade, coating it completely. Dredge it again in the cornstarch, coat it again in the marinade, then coat it in the cornflakes. Press the cornflakes onto the tofu to coat it completely. Place the tofu on the prepared baking sheet.
Repeat the preceding steps with all of the tofu pieces. Spray the top of the tofu with nonstick spray.
Bake the tofu for 15 minutes, then flip it and bake for 15 to 20 minutes, or until the tofu is crispy.
While the tofu is baking, whisk together the maple syrup and remaining 1 teaspoon of hot sauce in a small bowl.
When the tofu is done, drizzle the tofu with the spicy maple syrup and serve immediately.
Hot Tip: I like to pulse the cornflakes in my food processor to crush them. Or I put them in a large zip-top bag and smash them with a rolling pin until they are finely crushed. The finer the cornflakes, the easier it is to get them to stick to the tofu.
• Always select extra-firm or super-firm tofu for savory dishes. To prep the tofu, drain the liquid from the package, then place the block of tofu on a plate and sprinkle it with salt. Rub the salt over the entire block. This not only helps season it but also draws out more moisture.
• Line a plate with paper towels or a clean kitchen towel and place the tofu on top. Put more paper towels or another kitchen towel on top of the tofu.
• Put something heavy on top of the tofu. I like to put a small baking sheet on top and then add books or cans to weigh it down.
• Let the tofu sit beneath the heavy objects for at least 30 minutes. Once the tofu has lost most of its moisture and become much firmer, it is ready.