Crispy Baked Tofu with Soy Ginger Dipping Sauce
Prep Time
Serves
Cooking Mode
1 pkg extra-firm tofu, cut into 3/4-in (2-cm) cubes
1 tbsp cornstarch
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp soy sauce
2 tsp finely minced fresh ginger
1 tsp fish sauce (optional)
½ tsp sesame oil
¼ tsp hot pepper flakes (optional)
1 pkg extra-firm tofu, cut into 3/4-in (2-cm) cubes
1 tbsp cornstarch
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp soy sauce
2 tsp finely minced fresh ginger
1 tsp fish sauce (optional)
½ tsp sesame oil
¼ tsp hot pepper flakes (optional)
Directions
1Preheat oven to 400°F (200°C). Lightly grease a baking sheet with vegetable oil. Pat tofu dry between sheets of paper towel.
2In bowl, toss tofu with cornstarch. Spread pieces on prepared baking sheet in single layer. Bake 30 min., turning halfway through, until tofu cubes are golden brown and crispy on 2 sides.
3Meanwhile, in small bowl, whisk together brown sugar, rice vinegar, soy sauce, ginger, fish sauce (if using), sesame oil and pepper flakes (if using). Serve as a dipping sauce for the baked tofu.
Tips
1
Serve baked tofu warm — as it cools, it loses crispiness. Sprinkle with chopped green onion and toasted sesame seeds as flavourful garnishes.
Disclaimer
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Personal Note
Personal Note
