Crispy Smoked Tofu Recipe

To make smoked tofu healthier without sacrificing flavour, consider reducing the amount of oil used in the marinade or during cooking. You can swap out regular soy sauce with a low-sodium version to reduce the salt content. Adding more herbs and spices like smoked paprika, garlic powder, and chilli flakes can boost the flavour without increasing calories. Additionally, baking or grilling the tofu instead of frying can cut down on fat while still giving it a delicious crispy texture. Using extra firm tofu also ensures a hearty, satisfying bite, which can help keep the dish light but filling.

Yes, smoked tofu can be made ahead of time. In fact, allowing the tofu to marinate overnight in the fridge will enhance the smoky flavour and make it even more flavorful. After cooking, you can store the smoked tofu in an airtight container in the fridge for up to 3 days. To reheat, you can bake, grill, or pan-fry the tofu to restore its crispiness. Prepping this dish ahead of time is perfect for meal planning, as it pairs well with salads, rice bowls, or wraps.

Smoked tofu can be stored in the fridge for up to 3 days in an airtight container. To extend its shelf life, you can freeze it for up to 2 months. Freezing tofu changes its texture, often making it chewier and firmer, which can add a unique texture to your dish. When you're ready to use it, simply thaw the tofu in the fridge overnight and reheat it in a pan or oven. Be sure to keep the tofu sealed tightly to preserve the flavours and avoid moisture buildup.

To ensure your smoked tofu stays crispy, it’s important to remove as much moisture as possible from the tofu before cooking. Press the tofu for at least 15-20 minutes to release excess water. When baking or frying the tofu, make sure the pan or oven is preheated to a high temperature to help the tofu crisp up quickly. If you’re reheating pre-cooked tofu, use the oven or air fryer instead of microwaving, as microwaving tends to make tofu soggy. Serve the tofu immediately after cooking for the best texture.

Extra firm tofu is the best choice for crispy tofu dishes because it contains less water than softer varieties, making it easier to achieve a crunchy exterior. If extra firm tofu isn't available, you can use firm tofu but make sure to press it thoroughly to remove as much moisture as possible. For even crispier results, coat the tofu with cornstarch or flour before baking or frying, which helps create a golden, crispy crust.

To add extra smokiness to smoked tofu, you can increase the amount of smoked paprika or liquid smoke in the marinade. If you have access to a smoker or a grill, you can smoke the tofu directly for a more intense smoky flavour. Alternatively, using a stovetop smoker or a smoking gun is another option to infuse the tofu with more smoke. For those without specialized equipment, simply adding a touch more liquid smoke to the marinade or tossing the tofu in smoked spices like chipotle or smoked salt can give the dish that extra kick of smokiness.

Yes, making a gluten-free version of smoked tofu is simple. The main ingredient to watch out for is soy sauce, which typically contains gluten. You can easily substitute soy sauce with tamari, which is gluten-free but still provides that savoury umami flavour. Ensure any additional sauces or marinades, such as store-bought barbecue or teriyaki sauce, are also gluten-free by checking the label. The rest of the recipe, including tofu, smoked paprika, and other herbs and spices, is naturally gluten-free.

To achieve the perfect texture, make sure you use extra firm tofu and press it well to remove moisture. This will help create a chewy, firm texture that holds up well during cooking. For crispy tofu, you can toss the tofu in cornstarch before frying or baking. Cooking it at a high heat, whether in a pan, oven, or air fryer, ensures that the exterior gets crunchy while the inside stays tender. Be sure to flip or toss the tofu as it cooks to get an even golden crust all around.