Crispy Oven Tofu
Ingredients:
- 5 Extra Firm tofu tubs (12 ounces each)
- 7 Egg whites
- 0.5 cup Water
- 1 Sleeve Ritz Crackers
- 1 Sleeve Saltines
- 4 Slices whole grain bread or buns
- 0 Seasoning
- 1 cup Whole Grain Flour
- 1 cup Mayo
- 1 tbsp Fresh Ginger (sliced)
- 1 tsp Grated or sliced turmeric
- 3 Cloves Garlic
- 0.3 cup water
- 0.5 tsp Sugar
Directions:
1. Preheat oven to 425°F. Line two large baking sheets with parchment paper and lightly coat with cooking spray.
2. Drain the extra firm tofu and press between clean kitchen towels to remove as much excess moisture as possible. Slice into strips, nuggets or cutlets, depending on how you plan to serve them.
3. Place the Ritz crackers, saltines and whole grain bread in a food processor. Pulse until you have a coarse breadcrumb mixture. Add your favorite seasonings and transfer to a shallow bowl.
4. Place the whole grain flour in a second shallow bowl.
5. In a third bowl, whisk together the egg whites and ½ cup water.
6. Working with a few pieces at a time, dredge the tofu in flour, dip into the egg white mixture, then coat generously with the seasoned cracker crumbs. Press gently to help the coating adhere.
7. Arrange the breaded tofu on the prepared baking sheets, leaving a little space between each piece. Lightly mist the tops with cooking spray to encourage browning.
8. Bake for approximately 25–35 minutes, flipping halfway through, until the coating is golden brown and crispy.
9. While the tofu bakes, prepare the dipping sauce. Combine the mayonnaise, fresh ginger, turmeric, garlic, ⅓ cup water and sugar in a blender or food processor. Blend until smooth and creamy.
10. Taste and adjust the seasoning as desired. Refrigerate the sauce until ready to serve.
11. Serve the crispy tofu hot from the oven with the ginger-turmeric dipping sauce on the side.
Crispy on the outside, tender on the inside, and no standing over a frying pan required! These are great as nuggets, sandwich cutlets or sliced over a big bowl of rice and vegetables.