Agedashi Tofu Baked In Toaster Oven Recipes

JAPANESE AGEDASHI TOFU

Steps:

• Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
• Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
• Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
• Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

BAKED ITALIAN STYLE TOFU (TOASTER OVEN)

Steps:

• Preheat the toaster oven to 350'F
• Line your toaster oven pan with tin foil and spray generously with coconut oil. I use coconut because it doesn't go rancid like other oils when they are heated.
• Open the tofu packages and drain.
• Break the egg in a shallow dish and beat it until combined.
• Put the bread crumbs in a shallow dish.
• Cut each of the tofu blocks in half the long way. This will give you 4 blocks total. If you like it thinner cut them into 3 so you have 6 pieces.
• Dip in the egg, then the bread crumbs. Salt and pepper the tops.
• Place on the prepared pan and spray each piece with oil generously.
• Bake for 25-30 minutes. Check them periodically to make sure they aren't burning.
• Serve with your favourite spaghetti sauce and pasta. You can even make them into a sandwich with toppings. This is very versatile.
• Bon Appetit!

TOFU TERIYAKI STICKS (FOR THE CONVECTION TOASTER OVEN)

Steps:

• Remove the tofu from its container and drain of the liquid.
• Press both blocks under a brick. I do this with a brick I covered with tin foil. I also use a piece of ceramic tile I covered with tin foil. I put the tofu block on a plate, place the ceramic tile on top of the tofu and then put the brick on top of that and press for the appropriate length of time. Make sure the ceramic tile is bigger then the tofu block. Once done drain off the water and cut each block into 4 even pieces.
• Place the tofu sticks in a 8x8 inch casserole dish and pour the teriyaki sauce over them turning to coat evenly. You will turn these every 20 minutes for about 3 hours to make sure they absorb the teriyaki sauce.
• When the 3 hours is nearly up prepare the coatings and preheat your convection toaster oven to 425'F.
• For the Lundberg rice cakes: I broke them up in pieces and then pulsed them in my magic bullet. A food processor would probably work also. I didn't process this into a fine powder, I left some pieces the size of a tiny pea. Set this aside in a shallow bowl.
• For the flour mixture: Put the flour into a shallow dish. Add the Nori, parsley and black pepper. Using a whisk mix the parcsley, pepper and Nori granules into the flour.
• Dredge the tofu sticks in the flour and then in the rice cake crumbs. Shake off any excess and place the coated tofu sticks in a greased 9x12x3" casserole dish (or equivalent) and put in the preheated convection oven.
• Bake for 10 minutes, then remove from the oven and flip the sticks over. Put back and cook for another 10 minutes.
• The finished product should be lovely and golden shade.
• Bon Appetit!