The other day, my sister and I were at Whole Foods. In the prepared food section, they sell blackened tofu for about $7 a serving. I suggested she make it at home because it would cost a fraction of the price. Today, I went online and found a recipe for crispy blackened tofu (via Daily Garnish).
This was my first attempt making this type of recipe and it came good. Normally, I stay away from sautéing and stick with baking or broiling. However, I am on mission to try out numerous blackened tofu recipes now. Here was tonight’s dinner:
1 block firm or extra-firm tofu (drained and pressed)
2 tablespoons soy sauce or Bragg’s liquid aminos
1 tablespoon sesame oil (or other cooking oil)
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
Press tofu for 20 minutes to drain excess water
While the tofu is pressing, prepare the spices blend mix.
Gather all the spices in a small mixing bowl and stir to combine thoroughly.
Once the tofu is drained, slice it in blocks or however preferred. I sliced it in half and made 8 long bars.
Place tofu in a shallow dish and add soy sauce or liquid aminos (just enough to cover the entire bottom of the dish)
Let the tofu soak for a few minutes, and flip each piece to coat the other side.
In a sauté pan, heat sesame oil (or your choice) over medium heat.
Take each piece of tofu and press it into the spice blend, ensuring to coat the whole bottom in a thick crust of spice.
Flip it over and repeat on the other side.
Then carefully place each piece into the hot pan – it should sizzle and pop, and you’ll see immediate color forming around the base of the tofu.
After only a minute or two, the bottom should be pretty dark in color – flip to the other side!
Cook for another minute or two on the other side, until both are crispy and blackened to perfection.