Tofu that is pan-fried usually "leaves behind" the crispy, caramelised bits in the pan and it is exactly those left-behind bits that have all the flavour! This oven-baked method will ensure you of a crispy tofu that is deliciously soft on the inside. It is a quick, easy and versatile way of preparing this popular protein.
Serve it as a snack with cocktails, add it to wraps or tacos, a salad or pile it onto some stir-fried veg.
350g firm tofu
15ml olive oil
15ml soy sauce
30ml cornstarch
Preheat your oven to 190℃.
Line a baking tray with parchment paper and set aside.
Cut the tofu into bite-sized squares of about 1,5mm and place it in a mixing bowl.
Sprinkle over the olive oil and soy sauce and mix through with your hands.
Now sieve the cornstarch onto the tofu and once again mix with your hands so that all the tofu is covered in a thin layer of cornstarch.
Spread the tofu onto the baking sheet in an even single layer.
Bake for 25 minutes, until golden brown and crispy.
I drizzled my tofu with Babylontoren's Strawberry Kasundi as soon as I took them from the oven, to add even more flavour.
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