Tofu turkey full#

Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats). If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. Bake until golden brown, about 25 to 30 minutes. Don’t worry if your tofu fell apart a bit as you tossed it. Spread your prepared tofu in an even layer across a sheet pan. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you’re adding the tofu to a dish containing a lot of moisture (like curry). Cornstarch is a more processed ingredient, but it yields the crispiest results. arrowroot: You might be wondering which starch is better. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).Ĭornstarch vs.

Tofu turkey full#

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. Press those, and you’ll extract more moisture-faster, too.ģ) Toss your tofu in oil, soy sauce and starch. Slice them into smaller pieces to maximize the surface area. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. The key here is to slice the tofu into pieces before pressing it. Water-logged tofu never gets super crispy. 2) Squeeze out as much moisture as possible.

Look for tofu in the refrigerated section by the produce. It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Tips for Irresistibly Crispy Tofu 1) Choose the right kind of tofu.Įxtra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.Įven tofu skeptics love this tofu. When I do, however, I want it crispy, and crispy tofu is an elusive beast. Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it.