Tag Archives: OvenBaked

Oven-Baked Tofu Recipe | Daily Cooking Quest

In many Asian dishes, you will find that we use a lot of fried tofu cubes. The most traditional way to make fried tofu cubes is of course by deep-frying. You can also pan-fry, but please make sure you have a non-stick pan or a well-seasoned cast-iron skillet or it will end up a horrible mess of tofu sticking on your pan. Or, if you have an oven or even a toaster oven, then you can make oven-baked tofu, a.k.a. fried tofu cubes with baking!

Oven Baked Tofu

How to drain tofu properly before cooking/frying/baking

Regardless of your choice, please remember to drain your tofu as much as possible before cooking, especially if you opt for deep frying or pan-frying since more liquid means more splattering. You can buy some specialty designed tool to drain your tofu, but I usually do the following:

  1. Cut each tofu block into small cubes.
  2. Wrap each block (which now consists of many many small cubes) with a paper towel.
  3. Place wrapped tofu in between two plates, and place a heavy item (like a cast-iron skillet) on top of the top plate.
  4. After about 30 minutes, a pool of liquid will gather around the tofu. With the liquid drained from the tofu, I can now safely proceed to make fried tofu cubes.
How To Drain Tofu

How To Drain Tofu

How to bake crispy fried tofu in an oven

After we drained our tofu, we can now proceed with marinating and baking them. Here are what I do:

  1. Marinate drained tofu with soy sauce for 30 minutes. If you just want to salt your tofu, simply sprinkle with salt and proceed with the next step.
  2. Preheat oven to 200 Celsius (400 Fahrenheit), and line a baking tray with parchment paper to prevent tofu from sticking.
  3. Lightly dust tofu with cornstarch or arrowroot starch, then arrange on the prepared tray.
  4. Bake tofu for 30 minutes, though the exact time will depend mostly on the size of your tofu cubes. The goal is to achieve crispy golden brown skin but the inside is still soft. Please toss the tofu cubes every 10 minutes so they bake evenly.

How do you use this oven-baked tofu?

The easiest and most straightforward way to enjoy these tofu cubes is as a healthy snack, or add them to your favorite salads. If you are like me, then you will want to make a big batch of fried tofu cubes and then use them in these recipes:

As you can see, you can use them in so many different ways. So what are you waiting for? Let’s make your very own batch of oven-baked tofu cubes today. 🙂

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Tahu dan Telur Panggang – Oven-Baked Tofu and Egg Recipe

Tahu dan Telur Panggang – Oven-Baked Tofu and Egg.

Tahu dan telur panggang (oven-baked tofu and egg) is an easy-to-prepare dish using tofu, egg, and mushrooms. You can serve it with steamed rice or you can treat is as a crustless quiche and serve it for breakfast/brunch.

You can use any mushroom, but even standard white button mushrooms like the one I am using in this recipe turn out to be really delicious. If you ever need to prepare a vegetarian friendly dish (remember to omit oyster sauce and fish sauce, use mushroom sauce instead, or just salt and pepper), I highly recommend trying this out. It looks good straight out of oven, and with a pretty baking dish, you can even serve it in parties.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for tahu dan telur panggang

We will need eggs, firm/extra-firm tofu, mushroom, onion, garlic, scallions, chilies, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

The photos show that I am using white button mushrooms, but I have cooked this dish with brown button mushrooms, fresh shiitake, and portabella. You can also use a variety of mushrooms.

For the chilies, you can use anything from bird-eye chilies for their hot and spicy kick, to cayenne, jalapeno, or Fresno for a milder dish, and even bell peppers if you don’t want any heat from chilies.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

Use a cast-iron skillet for an easy one-pot meal

Let’s work on the steps to prepare this easy dish.

First, preheat the oven to 180 Celsius (350 Fahrenheit).

Lightly beat eggs in a mixing bowl. Season it with sugar, oyster sauce, fish sauce, and sesame oil. Stir in cubed tofu and sliced scallions. Set aside.

In a 12-inch well-seasoned cast-iron pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, then cook until wilt, and the juice is almost dry. Add in salt, ground black pepper, sugar, and diced chilies, mix well. Turn off the heat.

Pour egg and tofu mixture over the sautéed vegetables, and stir. Bake it in the preheated oven for 30 minutes, or until the mixture is set and fully cooked.

Cut the baked tofu and egg into 8 slices and serve immediately.

Cut the baked tofu and egg into 8 slices and serve immediately.

Using a smaller size cast-iron skillet or a baking dish

Option 1: 10-inch vs. 12-inch cast-iron skillet

You can prepare this dish in a 10-inch cast-iron skillet instead of a 12-inch one. All the steps will be similar, except for longer baking time. You will need closer to one hour in the oven instead of 30 minutes.

Also, it will fill the 10-inch cast-iron skillet closer to the brim, so be careful while moving the skillet from the stove-top into the oven.

Option 2: 8-inch baking dish or cake pan

If you don’t have a cast-iron skillet, you can also bake this dish in an 8-inch square baking dish, with a little bit of modification to the preparation steps.

You will still need to sauté the onion, garlic, mushrooms, and chilies in a frying pan. Add the sautéed vegetables to the mixing bowl containing eggs and tofu mixture.

Pour the mixture into the 8-inch baking dish (it can be glass or stoneware) or a square cake pan, and bake in the preheated oven for about 50-60 minutes.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

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