can you use base coat as top coat

BANG BANG TOFU

This Bang Bang Tofu is a tasty, plant-based dish that’s guaranteed to impress! It’s crispy, flavorful, slightly spicy, and completely vegan. With just 8 simple ingredients, it’s an easy recipe to whip up!

Ingredients:

  • 15.5 ounces Extra-firm Tofu
  • ¼ cup Cornstarch
  • ¼ cup Panko breadcrumbs
  • 2 teaspoons Garlic powder
  • 1 cup Vegan Mayonnaise
  • 2 tablespoons Sriracha
  • ½ teaspoon White Sugar
  • ¼ teaspoon Salt

Instructions:

  • Begin by draining the tofu from its packaging. If it’s packed in water, press out any excess liquid.
  • Wrap the tofu blocks in a clean kitchen towel (or several layers of paper towels). Gently press to remove extra moisture.
  • Place a light weight, like a dinner plate, on top of the wrapped tofu and let it sit for at least 5 minutes to press out more liquid.
  • Once pressed, slice the tofu into roughly 32 cubes (16 per block), each about 1 inch in size.
  • Preheat the oven to 400ºF.
  • In a mixing bowl, combine the cornstarch, panko breadcrumbs, and garlic powder.
  • Add the tofu cubes to the bowl and gently toss or mix by hand to coat the tofu evenly.
  • Line a sheet pan with parchment paper and spread the coated tofu cubes evenly on the pan.
  • Bake the tofu at 400ºF for 40 minutes, until crispy.
  • While the tofu bakes, prepare the bang bang sauce. In a bowl, mix the vegan mayonnaise, sriracha, sugar, and salt. Add ½ tablespoon of water if needed to thin it out.
  • Once the tofu is crispy and golden, transfer it to the bowl with the sauce and gently stir with a rubber spatula to coat each cube.
  • Serve the tofu over rice, quinoa, salads, or pasta, and garnish with red pepper flakes and chives or scallions. Enjoy!

    Notes:

    • Extra Firm Tofu: Use only extra-firm tofu for this recipe to ensure it crisps properly.
    • Sriracha: You can substitute sriracha with sweet chili sauce or hot sauce.
    • Cornstarch: Arrowroot starch or other alternatives can be used instead of cornstarch.
    • For crispier tofu, look for extra-firm tofu not packaged in liquid, as it will crisp better.
    • You can adjust the spice level by adding more or less sriracha to taste.
    • Leftover sauce can be stored in the fridge for dipping with other dishes!

    HOW TO MAKE CRISPY TOFU WITHOUT DEEP-FRYING

    Most foods become undeniably tastier when deep-fried (looking at you, state fair treats), but this is especially true for tofu. A crispy coating can turn those soft, wiggly cubes into something truly magical. However, deep-frying tofu feels like a bit too much effort for a typical weeknight. Here’s an easier way to achieve perfectly crispy tofu at home with far less hassle.

    INGREDIENTS

    • 1 (14- to 16-ounce) block extra-firm tofu
    • 1 teaspoon kosher salt
    • 3 tablespoons cornstarch
    • 2 tablespoons vegetable oil

    EQUIPMENT

    • Paper towels or clean dish cloths
    • Dinner plates
    • Heavy weight (e.g., a 28-ounce can of tomatoes)
    • Shallow container
    • Small strainer (optional)
    • 10″ to 12″ skillet (stainless steel or cast iron preferred)
    • Stiff spatula
    • Wire cooling rack

    INSTRUCTIONS

    • Press the tofu: Remove the tofu from its packaging and drain any liquid. Place a folded paper towel on a plate, and set the tofu on top. Place a small plate on top of the tofu and weigh it down with a heavy object (like a 28-ounce can). Let it press for 15 to 30 minutes, allowing liquid to collect around the tofu.
    • Cut the tofu: After pressing, remove the weight and drain any excess liquid. Pat the tofu dry with more towels, then cut it into cubes, rectangles, or sticks based on your preference.
    • Season with salt: Place the tofu into a shallow dish and sprinkle with kosher salt. Toss to evenly coat the tofu.
    • Coat with cornstarch: Sprinkle 1 tablespoon of cornstarch over the tofu, tossing to coat. Continue adding and tossing until all the cornstarch is used, ensuring the tofu is covered in a sticky, gummy layer.
    • Warm the oil: Heat a large frying pan or cast-iron skillet over medium-high heat. Add the vegetable oil, heating it until it shimmers and flows smoothly, but doesn’t smoke. If the oil starts smoking, lower the heat slightly.
    • Add the tofu: Add the tofu to the pan in a single layer. You should hear it sizzle when it touches the pan. If it doesn’t sizzle, let the pan heat up a bit more before adding the tofu.
    • Pan-fry until golden: Initially, the tofu may stick to the pan. Wait until it naturally releases before flipping to the next side. Fry until all sides are golden brown and crispy.
    • Transfer to cooling rack: Move the crispy tofu to a cooling rack while finishing your recipe. The tofu is best enjoyed immediately but will stay crispy for a few hours. It may become chewy if stored in the fridge.

    RECIPE NOTES

    • Marinated tofu cubes: For added flavor, marinate the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil for a few minutes before coating with cornstarch and frying.
    • Storage: Leftover tofu can be stored in an airtight container in the fridge for up to 4 days.