Crispy Tofu and Vegetables Dinner - The New York Times
A coating of cornstarch and oil plus a long stint in a hot oven mimics the deep fryer for this tofu sheet-pan dinner. I used to be convinced that the only way to get truly crisp tofu was to fry it. I'd roasted it and broiled it, but I was never able to achieve those burnished, crisp corners that a pan full of screaming-hot oil reliably delivered. Then I tried a technique from Jenny Rosenstrach's excellent cookbook, "The Weekday Vegetarians," and everything changed. Garlic powder and oregano are mixed with cornstarch, which gives tender cubes of tofu a crisp exterior. Kate Sears for The New York Times. Food Stylist: Monica Pierini. The method involved coating tofu cubes with a mix of oil and cornstarch before roasting them at high heat. It was the cornstarch that made the difference. When roasted without it, the tofu turns brown but stays soft. It's the starch that adds the crunch, without splattering oil all over my stove and floor the way frying would. I was hook...