Crispy BBQ Tofu (Print Version)
# Ingredients:
→ Base
01 -
450g firm tofu
→ Batter
02 -
240ml soy milk
03 -
93g all-purpose flour
04 -
2 tbsp cornstarch
05 -
1 tbsp garlic powder
06 -
1 tbsp onion powder
07 -
¼ tsp salt
08 -
¼ tsp ground black pepper
09 -
¼ tsp cayenne pepper
→ Coating
10 -
1 cup panko breadcrumbs
11 -
¼ tsp salt
12 -
¼ tsp ground black pepper
→ Sauce
13 -
1 cup vegan BBQ sauce
# Instructions:
01 -
Press the tofu for 30 minutes using a tofu press. Alternatively, place the tofu on a plate with another plate on top and add a heavy pot for weight.
02 -
Preheat the oven to 200°C (400°F).
03 -
Once pressed, cut the tofu into triangles, rectangles, or cubes as preferred.
04 -
In a large mixing bowl, whisk together soy milk, flour, cornstarch, garlic powder, onion powder, salt, black pepper, and cayenne pepper until smooth.
05 -
In a separate bowl, combine panko breadcrumbs with salt and pepper.
06 -
Add tofu pieces to the batter and gently toss until each piece is fully coated.
07 -
Transfer the battered tofu pieces in batches to the breadcrumb mixture, coating all sides evenly.
08 -
Arrange the coated tofu on a parchment-lined baking sheet and bake for 20 minutes.
09 -
Remove tofu from oven and transfer to a bowl with BBQ sauce. Gently toss to coat all pieces.
10 -
Return the sauced tofu to the parchment-lined baking sheet and bake for an additional 10 minutes.
11 -
Remove from the oven, brush with additional BBQ sauce, and serve immediately for maximum crispiness.
# Notes:
01 -
Soy milk works best as it's creamy, but cashew milk or oat milk are good alternatives.
02 -
Panko breadcrumbs provide the best crispiness, though other breadcrumbs can be substituted.
03 -
Use store-bought vegan BBQ sauce or make your own homemade version.
04 -
For gluten-free preparation, substitute with gluten-free flour blend and breadcrumbs, though crispiness may be reduced.
05 -
Best served immediately, but can be stored in an airtight container in the refrigerator for 3-4 days.