Roasted Tofu

Sharee
Sharee
October 8, 2021
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
Roasted Tofu
4.5 (2)
966
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.
Cut Tofu

2. Press

Place a heavy pot or other weight on top of the tofu to drain off excess water. Let sit for 30 minutes.
Press

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.
Season

5. Coat

Sprinkle in the cornstarch and toss again to coat. The cornstarch helps to make the tofu crisp.
Coat

6. Transfer to Pan

Transfer to a parchment-lined sheet pan.
Transfer to 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.
Serve
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