Crispy Oven-Baked Tofu

I have never been one who enjoys tofu. It's squishy and flavorless, but this recipe has totally changed my mind about it! It does take a little advanced preparation, but it's worth it. I have adapted the recipe from Cookie and Kate's blog and just used the flavors I like. If the tofu in the shop looks dubious, just remember that you're going to squeeze out a lot of the water and cook it at really high heat. I personally prefer the packets of tofu labeled "soya paneer."

 

Crispy Oven-Baked Tofu

1 block tofu
1 tsp ginger paste
1 Tbs soy sauce*
1 tsp sesame oil
2 tsp olive oil
1 Tbs corn starch

Begin by slicing the block through the middle parallel to your cutting board. Then slice lengthwise and width-wise (like a grid) to create small blocks of tofu. On a plate lined with folded paper towels or a tea towel, spread out the small cubes in a single layer. Add more paper towels or the other end of the tea towel to the top. Place another plate on top and weigh it down. I like to put a cast iron skillet on top. Let sit for 30 minutes to squeeze out moisture. 

Mix the other liquid ingredients in a bowl. After draining add the tofu to the bowl. The longer this marinates the better the flavor. I usually leave it 10 minutes to a few hours in the fridge. Just before baking, toss in the corn starch until all the powder is absorbed. 

Preheat oven to 200 C. On a foil lined baking sheet spread a little oil to prevent the tofu sticking. Spread the tofu out on the pan and put in the oven for 25 to 30 minutes. Toss the baked tofu half way through cooking to promote even browning. Enjoy hot and crispy! 

*Use gluten-free tamari to make this gluten free. 

If you want to use this tofu in another dish, then you may just want to stick to the oil, soy sauce, and cornstarch. The original poster suggests it can soak up whatever sauce is in the main dish better that way.

Kesari Bath

When we lived in South India, this was a favorite treat at tea shops for breakfast or as a sweet served after a spicy meal at large gatherings. It is super easy to make in under 20 minutes. Sooji is sold in the same section with flours in local shops and comes in small packets. It is very similar to cream of wheat. 

 

Kesari Bath

1/2 cup sooji
1 Tablespoon ghee (for frying)
Palmful of cashews
1 1/2 cups water
1/3 cup sugar
1 saffron thread or a pinch of turmeric*
Palmful of golden raisins
1/2 tsp ground cardamom
1-2 Tablespoons ghee

Begin with a hot dry pan. Add sooji and switch heat to low. Stirring frequently over 5-6 minutes of low heat, you should begin to smell the toasted smell of the sooji. Remove from heat onto a plate. In the same pan, heat 1 Tbs ghee over low heat and fry cashews until golden. If you use the fruit variation below, you can fry the fruit here as well. Remove from heat into a small bowl. Into the pan add 1+1/2 cups water, sugar, saffron or the turmeric for color, and raisins. Once the sugar is dissolved, begin adding the toasted sooji into the water in batches, stirring while you pour to prevent lumps forming. Keeping the heat low, add the cashews, cardamom powder, and ghee. Stir well and cover on low for 2-3 minutes. You will know it is cooked when the sooji begins to look translucent. Serve warm. 

Fruit variation: This recipe tastes even better with finely chopped pineapple pieces. You can caramelize the pieces a little when you are frying the cashews, and then add them back into the mixture at the end. You can even use pineapple juice from canned pineapple in place of the water. 

*The turmeric is just for color and will not give the same taste as saffron. It is such a small amount that it does not impart any flavor. I don't have saffron in my pantry so this works just fine.