Ingredients
- 14 oz extra-firm tofu
- 1 tablespoon avocado oil
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon scallions, sliced
- ½ teaspoon toasted sesame seeds
- ½ teaspoon chili crisp (optional)
Instructions
- Press tofu for at least 15 minutes using a tofu press or heavy object to remove moisture.
- Slice tofu horizontally into two flat slabs to fit the waffle iron.
- In a bowl, mix cornstarch, garlic powder, smoked paprika, salt, and pepper. Coat tofu slabs in the mixture and shake off excess.
- Preheat waffle iron and brush with avocado oil.
- Place one tofu slab in the waffle iron, close the lid, and press gently. Cook for 5–6 minutes until golden and crispy. Repeat with the second slab.
- Mix soy sauce, maple syrup, rice vinegar, and sesame oil to make the sauce.
- Serve tofu hot, drizzled with sauce and topped with scallions, sesame seeds, and chili crisp.
Notes
- Use extra-firm tofu for best results.
- Freeze and thaw tofu beforehand for a chewier texture.
- Swap soy sauce with coconut aminos for gluten-free version.
- Customize sauce with gochujang, miso, or sriracha for extra flavor.
- Store leftovers in the fridge and reheat in toaster oven or air fryer for crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Waffle Iron
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 tofu slab with sauce
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 0mg
