▷ 3 NEW Tofu Recipes - CRISPY, SWEET, and SPICY (Vegan + Gluten-Free)

Gluten-Free » 3 NEW Tofu Recipes – CRISPY, SWEET, and SPICY (Vegan + Gluten-Free)

Discover three delicious tofu recipes: crispy, sweet, and spicy. Perfect for vegan and gluten-free diets. Elevate your meals today!

Deliciously Diverse Dishes to Elevate Your Plant-Based Cooking!

Tofu is a versatile plant-based protein that can be prepared in various delicious ways. One standout recipe is the Sesame Ginger Tofu, which features super firm, high-protein tofu that is torn into chunks and air-fried until crispy and golden brown. The sauce is a delightful blend of maple syrup, tamari or soy sauce, tahini, rice vinegar, toasted sesame oil, and fresh ginger, all combined to create a flavorful coating that perfectly complements the crispy tofu. The addition of sesame seeds offers a delightful crunch, making this dish a fantastic option for rice, noodles, or on its own.

Another exciting way to enjoy tofu is with Chipotle Lime Tofu, which infuses firm tofu with a zesty marinade made from lime juice, soy sauce, chipotle pepper, garlic, and spices. After marinating for 20 to 30 minutes, the tofu is pan-fried until golden, creating a smoky, tangy flavor profile that is sure to please. For those who enjoy a touch of sweetness, the Hawaiian BBQ Tofu recipe involves shredding extra firm tofu and tossing it with a sauce featuring pineapple juice, coconut sugar, molasses, and smoked paprika. This combination results in a deliciously savory dish that can be served in a bun, as a side, or enjoyed on its own.

Discover the Ultimate Tofu Transformation: Crunchy Delights, Sweet Surprises, and Zesty Kick!

When I tell you that this is lifechanging tofu, you just got to believe me. Do you hear that crunch? I have been making tofu for like 8ish years as a plant-based person, and I got to say, I’ve learned a thing or two about how to make it taste amazing. So, I’m going to show you my absolute favorite three ways.

That I’ve been making tofu lately that you’re going to love. I’ve also got five tofu tips on how to make the perfect tofu every time. So, make sure you stick around throughout the whole video so you don’t miss one of those tips. All righty. The first recipe of the day is a Hawaiian barbecue shredded tofu. And it is so good it’ll make you want to say.

Aloha. Yes, that was very corny. I can’t believe I just said that. That is me. Deal with it. This recipe only needs six ingredients plus spices and it comes together in like 20ish minutes. So good. Eat it in a sandwich. Eat it on its own. Eat it as a delicious high protein side dish. Oh my gosh, you’re going to love it. What is very unique about this.

Recipe is that we’re going to be completely transforming the shape of this block of tofu here. And this actually brings me to hack attack number one, and that is to try shredding your tofu for a completely different tofu eating experience. If you have a block of extra firm tofu, which is what we’re going to be using in this recipe, it is.

Nice and firm enough that it holds its shape when you grate it so that it kind of resembles the texture of like shredded meat, which is kind of what we’re going for here. Think pulled pork or barbecue shredded meat. Very similar vibes. And it is delicious. So, the first step of this recipe is to shred up one block of extra firm tofu just using.

The large whole side on a box grater. There you go. Tofu shredding done. Out of the way. That’s like 30 seconds of your life. That’s all you need to commit to this. And then what I like to do next is put it into a little bowl. I like to give it a little toss in some oil and salt. Just about half a tablespoon to 1 tbsp of oil is all you need. A little.

Pinch of salt. Toss it until they’re well coated. And then I like to air fry the tofu shreds. And why I like to do this is one, it helps to dry them out so that they actually are able to absorb more flavor from the barbecue sauce in the next step, but also helps them to retain their shape, their kind of shredded shape instead of just.

Dissolving into a mush. So, we’re just going to transfer the shredded tofu onto an air fryer basket. Air fry for about 20 minutes at 400 or just until they become a little bit golden brown and slightly crisped at the edges. Give them a little toss halfway through as well. Moving on to the Hawaiian barbecue sauce. While the tofu gets freaky in the.

Air fryer, let’s head over to the stove and throw some ingredients in the saucepan and make a mess. Don’t mind the background noise of my air fryer just doing its thing. Okay, so grab yourself a saucepan and we’re going to get that heating up over medium heat. We’re going to add 3/4 of a cup of pineapple juice. This could be from a can or uh like a.

Can of pineapple or just a jug of pineapple juice. This is going to give the tropical vibes. About 2 tablespoon of freshlysqueezed lemon juice just for a little hint of acidity and a little bit of tartness. 1/4 cup of tomato paste. This is kind of going to act as the main base of our barbecue sauce. We’ve got both coconut sugar and some.

Molasses. These are going to both kind of add a little bit of that caramelly malty flavor that is in barbecue sauce. And then for a little bit of smoky goodness, we’ve got some smoked paprika, salt, and pepper. Now, just give that all a little whisky whiskey to combine. Oh, and don’t forget a generous pinch of salt and a.

Little bit of freshly cracked black pepper. Keep stirring until the coconut sugar is dissolved and you’ve let the sauce simmer on the stove over like medium low heat for about 10 minutes. It’s going to look something like this. It’s a little bit thicker. As you can see, it’s darker in color and it shouldn’t be quite bubbling, but it’s.

Going to be like very, very hot and steamy as you see here. What you’re going to do next is grab yourself about three tablespoons of cold water. We’re going to add about half a tablespoon of cornstarch and give it all a good mixy mixy to make a little cornstarch slurry. And then we’re just going to pour that right into the sauce. Let it thicken up.

For about a minute. And then we’re going to take this here beautifully crisped up tofu. Carefully we’re not going to burn our fingers. And we’re just going to dump it directly in the tofu. Yoink. And then we’re just going to simply fold in the shredded tofu. Easy peasy. That sauce thickened.

Up so nicely. And oh my gosh, does that not look like kind of shredded meat. Pulled pork barbecue. M. Now we’re just going to let this thicken up for another couple minutes. Let the tofu sort of absorb a little bit of that flavor, get a little bit chewy again, and then we’re done. Y’all, you can put this stuff in a.

Sandwich, in a bun, eat it like you would a sloppy joe or a pulled pork sandwich. Eat it as a side dish. Heck, just eat it by the bowl full. This is so epic. Do I have something on my face? No. Thank you. You’re a real friend. Can somebody get me a napkin? Oh, wait. I’m alone. Cheek.

Smearing, mouthwiping, fingerlicking, messy, delicious. This is so good. I did not say that you would stay clean eating this. As you can see, well, actually, you can’t see. I’ve made a big mess, but oh my god, it’s so good, you guys. Definitely one of my favorite ways to eat shredded tofu is this. So, make it. M. Moving on to recipe number two.

We’re making a chipotle cilantro lime tofu. And I got to say, I am a little bit obsessed. I ate lime. You just need seven ingredients plus a block of extra firm tofu to make this recipe. It is by far one of my favorites. I just love it because it’s this really good combination of.

Tanginess from the lime juice. Smokiness from the chipotle pepper and saltiness from soy sauce. It’s a little bit garlicky, a little bit spicy, a lot of bit delicious. So, let’s get into it. First, by making our marinade, which is pretty much where all the magic happens. Speaking of marinades, that actually leads me into my next tofu tip, which is.

To marinade your tofu. I know that sounds kind of simple and maybe a little bit obvious, but truly if you marinate your tofu overnight or even for a minimum of an hour or two before you cook it, it really helps to just seep in all the delicious flavors that you’re cooking with into the tofu so that you have more flavor locked into the whole.

Piece of tofu instead of just along the edges. It just makes for a more flavorful, tasty experience. And my next tip is to actually freeze your block of tofu if you can remember to the night before you want to cook with it. Because by freezing your tofu, it actually expands all the liquid that’s inside of the block of tofu and kind of forms.

These little ice crystals within the tofu, creating little pockets, almost like air pockets once it thaws out. Once it thaws out and you press the remaining liquid out of your tofu, you’re left with these little holes that will soak up all the delicious flavors of your tofu and makes the texture a little bit chewier and it’s so good. So, two tips.

That go hand in hand, freezing and marinating your tofu. I did happen to freeze my tofu ahead of time. It’s a little bit more spongy, which is actually so perfect for this recipe. So, let’s make the marinade. First up, you’re going to grab yourself a little mixing bowl or a measuring cup to put all the marinade ingredients in.

Secondly, grab yourself a lime. Make sure it’s a nice kind of medium largeish lime. And we’re going to first zest off all the skin, all the green flesh uh into your measuring cup. Make sure you don’t get any of the white pith underneath the skin. We just want the nice fragrant aromatic uh zest of the lime. Once you’re done with that, slice.

The lime in half. And we’re just going to squeeze all the juice from the lime into the cup. While you’ve got your microplane out, we’re just going to finally mince up one clove of garlic. Add it to the bowl. And then we’re just going to move on to our next two ingredients that we need to chop up a little bit. We’ve got one chipotle.

Pepper in adobo. Now, if you are a little bit sensitive to heat, you can always skip this step and just use smoked paprika instead, which is quite a lot less spicy than a chipotle pepper. But I personally love the smoky heat of a chipotle. And I’m just using one small one. If you love spice, you can always add two. Then we’ve got a little handful.

Of cilantro. Uh we’re just going to chop this up nice and finely. We only want about 3 tablespoon of really finely minced cilantro. Add it all to the bowl. Then we’re going to add in 1 tbsp of soy sauce. Half a teaspoon of ground cumin for a little extra smokiness. And this is optional, but I’m just going to add a tiny pinch of red chili flakes. Add a.

Good pinch of salt and give everything a good whisk and you’re good to go. Sweet summer child. That smells amazing. I think it’s a little bit too thick. As you can see, it’s like just not, you know, not thin enough in my opinion. So, I’m just going to water it down with about a tablespoon or two of water. You can do the same thing. Then, we can just.

Set this aside for a momentto. We’re going to chop up our tofu. I kind of like to do about one to two inch cubes. So, this is honestly a little bit too big for my liking. So, I’m probably going to cut that in half. Next, we’re just going to grab a little Pyrex dish or any kind of container that you have that will fit.

All of your tofu. And we’re just going to arrange the tofu into the dish. Hopefully, I picked one that is big enough. Sometimes, sometimes, sometimes it’s a miss. Then we’re just going to take our lovely, beautiful, super nice smelling marinade and we’re just going to pour it over.

Everything and kind of spread out the mix. Yes, it is obviously a little bit chunky, but that is okay. Seal it with a lid and give it a nice little toss kind of back and forth. Little shake just to kind of get all that good stuff in between each piece of tofu. Do a little dance. Make a little love. Eat tofu tonight. Eat tofu tonight. And now we’re.

Just going to let this marinade for about an hour. My recommendation is at least that, but if you want to let this sit in your fridge overnight, that’s even better. Gives it longer to absorb all the delicious flavors. Hello from the next day. Yes, I decided to let our cilantro chipotle lime tofu marinade in the fridge overnight. Oh god, that.

Smells so good. The flavors are just totally absorbed into the tofu. There is no marinade left, which tells me that this tofu is going to taste so good all the way through. Okay, let’s go cook this up on the stove. I’ll show you how to do it. All right. So, we’ve got a large skillet heating up here, and I’m just going to throw a tablespoon or so.

Of olive oil in. Let that heat up until it’s nice and hot. H A U T E. And we are just going to one by one arrange each piece of tofu in the pan. Turn the heat down to about medium high. And we’re just going to let these cook on each side for about 4 minutes. Oh my gosh, so much lime. So much chipotle. So much cilantro. Oh,.

Flip. Flip. Flip. Golden brown and gorgeous. And there she be. Roast. I just dropped my take two. Golden, roasty, toasty, limey, just diviny. Are you kidding me? There is not.

An ounce of that tofu that is bland. Like that flavor seeps right through into the center. Like m That is why we marinade tofu. This is why this is a tofu recipe that is so great for meal prep. Make a double batch of this. Marinate it the night before your meal prep and you’ve got yourself a winning recipe to enjoy all throughout the week.

Oh my god. I now return you to yesterday’s Chanel for the final recipe of this video. Just when I thought a chance had passed, you go and save the best to recipe for last. Yes, I did. Yes, I did. Save the best tofu recipe for last cuz it is showstopping. And this is the tofu.

Recipe you want to make for your friends, for your family, for the tofu skeptics in your life. Heck, if you’re the tofu skeptic in your life, you need to make this cuz it is so good. It is my super savory umami ginger sesame tofu. It is crispy. It is crunchy. It is umami. It is It is everything. It is everything you would expect from like a.

Restaurant. It is that high quality. Grab yourself yet another block of extra firm tofu. This tofu is the kind of tofu you want to use for this recipe because extra firm has the best texture for ripping and tearing. It will keep its shape. And that leads me into tip number five of my tofu tips. My hack attack for you today. By tearing your tofu into.

Little chunks like this, you get more surface area. And when you get more surface area, you get a crispier, crunchier piece of tofu once it goes in the air fryer, which is how we’re going to be cooking our tofu today. So, we’re just going to finish ripping our tofu into pieces. And then we’re going to transfer it into a bowl, and we’re going.

To drizzle about a tablespoon or so of olive oil. Give it a little toss. And then we’re going to add two tablespoons of cornstarch. Give that another little toss. The oil and the cornstarch combo will help to make your tofu extra extra extra crispy in the air fryer before uh we toss it in our delicious sauce which we’re going to make right now. Hello and.

Welcome to stove. So we’re going to make our sesame ginger sauce right in a frying pan. So here is 2 and 1/2 tablespoon of soy sauce. This is going to give the salt factor that we so love in this sauce. We’ve got a tablespoon and a half of toasted sesame oil. This is going to give like serious toasty roasty sesame vibes. This is like one of.

The main flavor components of the sauce. We’ve got some maple syrup. This is going to add some sweetness to kind of balance out the saltiness from the soy sauce. We’ve got a tablespoon and a half of rice vinegar. This is seasoned rice vinegar. This is going to add some acidity, some a tang, a little bit of bite. And we’ve got some tahini, which.

Is sesame paste or sesame butter. We’re going to add that in as well. This is going to sort of kind of emulsify the sauce a little bit. This is going to add some creaminess and add another layer of sesame flavor to the sauce. I’m going to add a little extra pinch of salt. And then for the ginger factor, we have, lo and behold, some ginger. This is frozen,.

And this is my favorite way to use it in a sauce cuz I like to microplane it. So, I’m going to add about 2 tablespoon worth of grated ginger. Lastly, I’m just going to add a little teeny weeny pinch of red chili flakes. That’s optional, but I like a little bit of heat. Now you can get your sauce warming up over medium. And we’re just going to give.

Everything a good whisky whiskey until everything’s all combined, a little bit emulsified, until it looks something like this. Taa. So, we just want this to kind of steam away over a medium low heat. Uh, let it get nice and steamy. And over the course of about 5 minutes or so, it will start to thicken up a little bit. It’s not quite thick enough.

I just want to add a little teeny weeny corn starch slurry with half a tablespoon of cornstarch and about a tablespoon of water. Just give that a quick little whisk. Going to add about half of that. Stir it in. See how it does. That is most excellent, my dudes. Now, for the final ingredient for the sauce, we’re going to add in 1/4 cup of.

Toasted sesame seeds. And then give that a quick little mix in. This will also kind of help to thicken up the sauce a bit. The smell of this is absolutely mindblowing. It’s so good. Lastly, we’re going to add in our really beautifully crisped up tofu. That tofu has seriously got the texture of like popcorn chicken. No.

Joke. Give it all a real good mix to combine. Get the sauce over every nook and cranny of those pieces of tofu. And voila. When I tell you that this is lifech changing tofu, you just got to believe me. Do you hear that crunch? Let me just.

Do some ASMR action here for you. So much crunch. The ginger, the sesame, the sweet, the crunch, the savory, the everything. It is just, it is perfection. Let me know which tofu recipe you are most excited to try in a comment below. If you want to see more amazing tofu recipes, you can check out these two videos right here. Thank you.

So much for watching. Make sure you subscribe below if you like high protein, plant-based, vegan, and gluten-free recipes. That’s what I’m all about. I hope to see you in another video real soon. Have a good one.