This tofu is both crisp and moist, thanks to the use of steam cooking in the Anova Precision Oven.
Note: I used chile oil for extra spice, but if you prefer a mild dish, you can use sesame oil instead.
Serves
3
Prep Time
00:30
Cook Time
00:20
4.67 (3)
2995
Ingredients
14 oz
extra-firm tofu
1 Tbsp
soy sauce
1 Tbsp
chile oil (see note)
1 Tbsp
cornstarch
Kosher salt
Steps
1. Cut Tofu
Slice the tofu into evenly sized squares. Place on a plate or pan lined with a clean, lint-free kitchen towel. Cover with the towel.
2. Press
Place a heavy pot or other weight on top of the tofu to drain off excess water. Let sit for 30 minutes.
3. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 10%
Temp: 405°F
Heat: Rear
4. Season
In a large bowl, stir together the soy sauce and chile oil. Add the drained tofu and toss to coat.
5. Coat
Sprinkle in the cornstarch and toss again to coat. The cornstarch helps to make the tofu crisp.
6. Transfer to Pan
Transfer to a parchment-lined sheet pan.
7. Cook
Rack
Transfer to the oven and cook, flipping halfway through, until crisp and browned, about 20 minutes.
Sous Vide Mode: Off
Steam: 10%
Temp: 405°F
Heat: Rear
00:20 Timer
8. Serve
Transfer to a serving plate and sprinkle with salt. Serve immediately with your favorite dipping sauce.