I live in a tofu crazed house. I like tofu…. everyone else LOVES it. I have a nephew, a totally adorable crazy cute 10-year-old, who is the fussiest eater ever, but one of his favorite things to eat is plain tofu. Like he will steal tofu when you are cooking if he gets the chance. He cracks me up so much! To be honest, I don’t even know if he would eat these fries tho, they are crispy and flavorful and he likes his food super plain. These are spicy, garlicky from the sriracha and crunchy but soft inside and super quick to prepare – so good! I made half with sriracha and half without, everyone voted the sriracha ones the best, except me cause I’m the odd one out AGAIN.
I don’t even know if this can be called a recipe, I didn’t take any prep shots or anything – it wasn’t till they came out of the oven and the kids started circling that I thought whoops I better get a shot! So here goes, and just use this as a guide, I have done them before without the yeast, but I think it really makes a difference here.
- 375 g firm tofu cut into chunky strips
- 2 Tbs
- 1 - 2 Tbs Sriracha sauce
- olive oil
- salt and pepper
- Preheat oven to 200c
- Put all the ingredients in a large mixing bowl, I use about 1-2 Tbs of oil but you can use as little as you like. Toss everything together coating all of the tofu.
- Arrange on a lined baking tray and bake for around 25 - 30 minutes
tillcrispy and golden.