This tofu is such a palate-pleaser! It is one of my way favorite ways to prepare tofu and only requires slightly more work than the typical baked or stir fried tofu.
I am a huge fan of The Chicago Diner’s Soul Bowl, which features blackened tofu. It’s one of the tastiest, nourishing comfort foods out there. I recreate it at home often with this blackened tofu, quinoa, mashed sweet potato, refried black beans, garlicky kale and chimichurri sauce. It’s seriously one of the best meals ever.
- 1 block extra firm tofu pressed
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp toasted sesame oil
- 2 tsp cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch cayenne
- cooking spray
- Slice block of tofu in half to produce 2 thin layers, then slice each layer diagonally to produce 4 tofu triangles.
- Combine soy sauce and sesame oil in a shallow container and place tofu triangles in container, flipping over and moving around so tofu is evenly coated. Let sit 1 minute.
- In a small bowl, whisk together cornstarch, paprika, garlic powder, onion powder, salt, pepper and cayenne.
- On a large plate, pour spice mixture in a thin, even layer.
- Dip each tofu triangle in the spice mixture to coat each side evenly.
- Heat a large skillet over medium heat, spray with cooking oil and cook tofu for about 5 minutes on each side.
- Enjoy immediately or refrigerate for leftovers and consume within 3 days.