Crisp Tofu with Vinegar-Soy Dressing

Name: Crisp Tofu with Vinegar-Soy Dressing
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g Firm tofu; 20 g Cornstarch; 30 ml Neutral cooking oil; 30 ml Low sodium soy sauce; 30 ml Rice vinegar; 15 ml Water; 10 g Brown sugar; 50 g Red onion; 20 g Scallions; 3 g Garlic; 0.25 tsp Red chili flakes

Oven-crisp tofu with red onion, scallions and a tangy, lightly sweetened vinegar-soy dressing.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Firm tofu400 g
Cornstarch20 g
Neutral cooking oil30 ml
Low sodium soy sauce30 ml
Rice vinegar30 ml
Water15 ml
Brown sugar10 g
Red onion50 g
Scallions20 g
Garlic3 g
Red chili flakes0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat in soy sauce. Check tofu and sauce labels.

Method

Press and heat

Drain the tofu, wrap in a clean towel and place a plate with a small weight on top for 15 minutes. Heat the oven to 220°C conventional / 200°C fan. Line a large baking tray with parchment.

Coat and roast

Pat the tofu dry and cut into 2 cm cubes. Toss gently with cornstarch, then the oil. Spread in one layer with space between cubes. Roast for 28–35 minutes, turning after 15 minutes, until the corners are crisp and golden.

Make the dressing

While the tofu roasts, thinly slice the red onion, slice the scallions and finely chop the garlic. Whisk soy sauce, vinegar, water, brown sugar, garlic and chili flakes until the sugar dissolves. Add the onion and let it soften in the dressing for 10 minutes.

Finish just before serving

Put the hot tofu in a shallow bowl. Spoon the dressing and onion over it, scatter with scallions and serve immediately as four small portions. Keep sauce separate until the last moment if you want the crispest edges.

This is a tofu-only small plate inspired by the vinegar dressing associated with tokwa’t baboy; it contains no pork. Firm tofu is required, not silken tofu.

Ratings & comments

Loading reviews…