Скачать или смотреть How to get crispy tofu without frying

One method, two easy dishes that will change the way you look at tofu.

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👉 Key Moments
00:00 Why this is the easiest tofu dish ever
01:14 My squeeze and crumble method
02:20 Buddha Bowl recipe
04:20 Adobo Tofu Tacos recipe

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RECIPES
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Miso-sesame tofu for Budhha Bowl
14 oz extra-firm tofu
¼ cup sesame oil
1 TBSP honey
2 TBSP miso paste
1 clove garlic, grated
1-in piece fresh ginger, grated

Preheat oven to 400°F.
Squeeze the tofu lightly over the sink to release some water and set aside.
In a large bowl, whisk the marinade ingredients together, sesame oil through ginger.
Into the marinade, crumble the tofu with your fingers and then hand-toss the tofu crumbles to coat.
Bake for 30-35 min until the edges are crispy.

Adobo tofu tacos
14 oz extra-firm tofu
¼ cup extra virgin olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 heaping tsp of pureed adobo sauce* OR 1 tsp paprika

*I buy a small 7 oz-can of chipotle peppers in adobo sauce and puree this in a blender.

Preheat oven to 400°F.
Squeeze the tofu lightly over the sink to release some water and set aside.
In a large bowl, whisk the marinade ingredients together, olive oil through adobo sauce.
Into the marinade, crumble the tofu with your fingers and then hand-toss the tofu crumbles to coat.
Bake for 30-35 min.

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