**Crispy Baked Tofu with Pineapple, Avocado, and Corn Salad: A Flavorful and Nutritious Meal**
Indulge in a delightful culinary creation that combines the crispy texture of baked tofu with the vibrant flavors of a pineapple, avocado, and corn salad. This tantalizing dish is a harmonious blend of savory and sweet, providing a satisfying meal that is both nutritious and irresistibly delicious. The crispy baked tofu serves as the centerpiece, offering a protein-packed foundation that pairs perfectly with the refreshing and flavorful salad. Dive into the vibrant colors and enticing aromas of this culinary delight, and savor every bite of this satisfying and wholesome meal.
**Recipes Included:**
1. **Crispy Baked Tofu:** Discover the secrets to achieving perfectly crispy baked tofu, with step-by-step instructions and tips for creating a golden-brown exterior and a tender, flavorful interior.
2. **Pineapple, Avocado, and Corn Salad:** Learn how to combine the vibrant flavors of pineapple, avocado, and corn into a refreshing and colorful salad, complemented by a tangy dressing that enhances the natural sweetness of the ingredients.
3. **Assembling the Dish:** Bring all the elements together to create a visually appealing and satisfying meal, with instructions on how to arrange the crispy tofu and salad for maximum flavor and presentation.
BAKED TOFU
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
Provided by Ali
Time 35m
Number Of Ingredients 6
Steps:
- Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
- Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
- Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
- Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
- Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
- And enjoy!
HOW TO MAKE CRISPY BAKED TOFU
Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.
Provided by Cookie and Kate
Categories Protein
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.
Nutrition Facts : Calories 136 calories, Sugar 0.8 g, Sodium 179.7 mg, Fat 9.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3.4 g, Fiber 1.2 g, Protein 11.9 g, Cholesterol 0 mg
CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.
Provided by sherahc
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the tofu into bite-size cubes and place in a medium bowl.
- Toss with 1/4 cup A1 Sauce.
- Marinate in the refrigerator for 30 minutes or more.
- Toss with the 1 tablespoon cornstarch.
- Preheat oven to 350.
- Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
- Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
- Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and top with the A1 baked tofu.
Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8
CRISPY BAKED TOFU
From the Daily Herald. Joe Yonan is a food writer whose recipes I really like. I have not made this one yet, but am willing to bet it is good. Yonan says the freezing creates a much more satisfying texture to the tofu, and it also absorbs more of the marinade. The baked tofu can be eaten right away with veggie sides, or it can be cooled and used in salads, stir-fries or other dishes. Freezing time for the tofu is not included in the prep time.
Provided by duonyte
Categories Soy/Tofu
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Leave the tofu in its packaging and freeze for at least 24 hours and up to 1 week. Transfer to the refrigerator and allow to defrost for one day. Once it has defrosted, remove it from the package and drain, then wrap in it paper towels, hold it over the sink and press with your hands to remove much of the liquid.
- Preheat oven to 350 deg.
- Cut the tofu into 1 inch cubes.
- Press or finely mince the garlic, mix together with all other ingredients in a 9 x 13 baking dish.
- Add the tofu cubes and gently toss to combine with the marinade.
- Bake for 45 minutes, turning the tofu three or four times, until the tofu is browned and most of the marinade is absorbed or evaporated.
- Serve immediately or cool and refrigerate for up to a week in an airtight container.
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
Tips:
- Choose extra firm tofu: This type of tofu holds its shape better during cooking and crisps up nicely in the oven.
- Press your tofu: Pressing tofu removes excess moisture, resulting in a firmer texture that's less likely to crumble.
- Coat your tofu in cornstarch: This helps create a crispy outer layer.
- Bake your tofu at a high temperature: This helps create a crispy crust.
- Make sure your oven is preheated: A preheated oven ensures that the tofu cooks evenly.
- Don't overcrowd the baking sheet: Give the tofu pieces enough space so that they can crisp up evenly.
- Serve your tofu immediately: Crispy baked tofu is best enjoyed hot out of the oven.
Conclusion:
Crispy baked tofu is a delicious and versatile dish that can be enjoyed on its own or as part of a meal. It's a great source of plant-based protein and can be customized to your liking by adding different spices and seasonings. The pineapple avocado corn salad is a refreshing and flavorful complement to the crispy tofu. With its vibrant colors and textures, this dish is sure to impress your taste buds. So next time you're looking for a healthy and satisfying meal, give this crispy baked tofu with pineapple avocado corn salad a try.
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