The trick to getting tofu genuinely crispy in the oven, plus a complete bowl with 28 g of plant protein.
Tofu has a bad reputation because it is almost always cooked badly. The problem is not the ingredient: it is the water.
Press the tofu
Wrap it in kitchen paper, weigh it down and leave it for 30 minutes. It will lose up to a third of its weight in water and absorb the marinade far better.
Cornflour, not flour
A thin coat of cornflour creates a dry crust in the oven that mimics frying without the extra oil.
Complete protein
Combining tofu, edamame and rice gives you a complete amino acid profile — something a lot of people worry about when starting out with plant-based eating.
Method
- Press the tofu wrapped in kitchen paper with a weight on top for 30 minutes.
- Cut into 2 cm cubes and toss with the soy, maple syrup and sesame oil. Marinate for 10 minutes.
- Drain off the excess marinade, dust with the cornflour and toss gently until every cube is coated.
- Bake at 200 °C for 25 minutes, turning halfway, until golden.
- Divide the rice between two bowls and top with the crispy tofu.
- Add the edamame, carrot and red cabbage in sections.
- Drizzle with teriyaki and finish with the cashews and black sesame.
