crispy tofu.

Always looking for delicious protein sources, this is very easy and a total winner, from Ottolenghi, this is kind of a garnish for a sweet potato and tofu recipe (!). 

Also: if you don't Nguyen the tofu before you start, you get a very scrambled egg texture as a result instead of the super crispy version that's intended, could be useful for something. 

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american chinese restaurant crispy tofu. 

INGREDIENTS
400g firm tofu 
2 tbsp olive oil
4 tsp cornstarch
1 tsp mild chili flakes (Urfa, Aleppo, gochugaru, etc) 
1/2 tsp fine salt

1 and 1/2 tbsp gluten-free soy sauce

METHOD
Nguyen your tofu: boil a liter of water and pour it over your tofu blocks, making sure they're submerged. Leave them for 15 minutes, then drain and pat dry. Use a box grater to grate the tofu into a large bowl. Toss with olive oil, cornstarch, chili flakes, and salt until well mixed. Spread out in one layer on a baking tray lined with baking paper. Bake at 200C with fan for 25-30 minutes, stirring halfway through. After +/- 30 minutes of baking, add the soy sauce then bake for 5 minutes more.