On the off chance that you cherish tofu, you're going to adore this firm chipotle tofu. Also, in the event that you don't care for tofu, I'm supposing you may love this fresh chipotle tofu. I am actually critical about tofu. I seldom request it at eateries because of a paranoid fear of it being excessively delicate, which additionally implies it's not cooked sufficiently long for my taste.
One of the main ways I make tofu at home and for customers is by heating it. Be that as it may, not simply heating it, preparing it at a high temp for a decent drawn-out period of time, with the goal that it gets fresh outwardly and practically chewy within.
I adore this tofu in burrito-style grain bowls, as a taco filling or as a finger nourishment with a sauce for plunging. In the finger sustenance case, I would cut the tofu in an unexpected way, make the pieces somewhat greater, in a rectangular or triangle shape. They'd cook longer as well. Be that as it may, this formula directly here is ideal for this delicious chipotle tofu as a blend in, fixing or filling.
- 1 package extra firm tofu (organic tofu preferred)
- 3 tbs olive oil
- 3/4 teaspoon chipotle powder (for extra spice, use 1 teaspoon)
- 1/2 teaspoon garlic granules or garlic powder
- 1/2 teaspoon sea salt, fine grain
- 1/4 tsp ground cumin
To Make
- Preheat oven to 415 degrees.
- Press drained tofu for 15 minutes. You could use a tofu press, but I don’t have one. I simply sandwich the tofu between two paper towel lined plates and place something with a bit of weight on top, like a tea kettle. The paper towels will absorb the moisture as the tofu is gently pressed down.
- Meanwhile, in a mixing bowl, combine oil and remaining ingredients. When tofu is finished pressing, cut the tofu into bite-size pieces. I get 72 pieces out of one block of tofu by first cutting the block into 3 slabs, then dicing each slab into 24 pieces. If they’re not exactly even, it doesn’t matter. Sometimes I get them perfect, and sometimes I totally botch it.
- Toss tofu with seasoned oil mixture. Spread onto a parchment-lined backing sheet in a single layer. Bake for 25 minutes. Gently toss with tongs or a spatula. Return to the oven for another 20-30 minutes or until crispy. For me, it took exactly 50 minutes total. Note that the tofu will firm up a bit more as it cools.
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