Cashew Tofu Recipe - Gimme Some Oven (2024)

FAQs

Why isn't my tofu getting crispy in the oven? ›

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Toss the cubes with olive oil, tamari or soy sauce, and sriracha. If desired, you could also add cornstarch to make the cubes extra crispy.

Canned coconut milk is a lot thinner than cashew cream but it is a great alternative to cashew cream. If you're making a recipe that calls for a creamy sauce, try using canned coconut milk or coconut cream. Coconut milk is great in curries, soups, stews, and pasta sauces.

If cooking cubed tofu, flip onto all sides during the cooking process to ensure even crispiness. If desired you can add a sauce toward the end of the cooking process and flip tofu over to coat and allow sauce to brown at the edges.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Most tofu comes packed in water, so the number one thing you always need to do is drain the block as much as possible. A water-logged block of tofu won't absorb a marinade or get crispy in a frying pan. To drain it, slice the block and place the slices in a single layer on a paper towel-lined baking sheet.

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Pine nuts are firmly connected with cashews, making pine nuts an incredible replacement for cashews. The two of them have a somewhat sweet flavor, so they can substitute each other well. They are healthy and nutritious with rich fats.

Can I use almond paste instead of cashew paste? ›

Almond Paste Almond paste stands out as a superior cashew paste replacement since it has a similar creamy consistency and delicious nutty flavor. Simply use almond paste into your favorite recipes, like you would with cashew paste, to fully realize its potential.

Soak the cashews for the smoothest texture, or use a quality high-speed blender to ensure that the cashews are thoroughly broken down. Adding an adequate amount of liquid is crucial for achieving a creamy texture. If the sauce is too thick or if there isn't enough liquid, it may turn out grainy.

Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

This is quite simple. We'll simply preheat the oven to 425F, and line a baking sheet with parchment paper. Place the tofu (minus the excess marinade) that's been coated in our starch onto the baking sheet and bake for 15 minutes.

One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu. Leave it there for 15–30 minutes.

Pressing is a particularly important step for crispy tofu if you are looking to cook without oil. If you do not press you will end up with a mushy texture. Pressing works best if you are going to slice your tofu block.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right.