Ohh I've never heard of sweet potato starch before. I definitely want to try this. I love tofu and am the type to get anxious if we're running low in the fridge and am kind of incredulous/offended when people tell me they don't like it. Excited for a new way to prepare it. Thanks!!
Hi Ariel, I also love tofu a lot. And it has a growing interest here in Oz (Australia).
Sure you will find a place to buy sweet potato starch, but if not, not too hard to make yourself (Google), but does take a bit of time. And a lot of other SE Asian starch sources, like Taro, and a huge number of non commercialized native Aus species that we collectively call Yams (aka Pacifika term).
I think a lot are better than corn (and not bagging that), just as Kristina says, crisps better. Not sure of the science, but maybe she can tell.
May use this info for a small gathering pre Xmas, to sort of extend the seafood part.
I literally ordered salt and pepper tofu at a restaurant yesterday and was lamenting that I could never make it at home because I refuse to deep-fry anything. I’m so excited to try this!
I relate re: also having a giant pack of tofu in my fridge from Costco, and looking for new ways to prepare it. I also absolutely LOVE salt & pepper tofu! Can't wait to make this recipe!
Thanks Kristina. As it happens, have a somewhat well past use by date block of tofu in the dark recess of my fridge, also. One of those long life, boxed things. Found post Covid Crisis, that a lot of stuff quite OK well past use by date, as consumed our emergency hoard (rather than toss)belatedly!
Never baked tofu, and now wonder why. Sweet potato, such a versatile veg source. And the S&P taste. Will share with my daughter, who at age 30, still does not eat boned fish, but loves S&P taste, as calamari, squid, octopus only choice when rest of us ate fish. Part of our longtime Xmas Holiday experience regarding food, from residence near the wonderful Tweed River in northern New South Wales(Aus) and its fishing fleet.
Ohh I've never heard of sweet potato starch before. I definitely want to try this. I love tofu and am the type to get anxious if we're running low in the fridge and am kind of incredulous/offended when people tell me they don't like it. Excited for a new way to prepare it. Thanks!!
Hope you can find it! It gets so crispy whether you bake or fry with it!
Yay! I’m definitely going to keep an eye out!
Hi Ariel, I also love tofu a lot. And it has a growing interest here in Oz (Australia).
Sure you will find a place to buy sweet potato starch, but if not, not too hard to make yourself (Google), but does take a bit of time. And a lot of other SE Asian starch sources, like Taro, and a huge number of non commercialized native Aus species that we collectively call Yams (aka Pacifika term).
I think a lot are better than corn (and not bagging that), just as Kristina says, crisps better. Not sure of the science, but maybe she can tell.
May use this info for a small gathering pre Xmas, to sort of extend the seafood part.
I literally ordered salt and pepper tofu at a restaurant yesterday and was lamenting that I could never make it at home because I refuse to deep-fry anything. I’m so excited to try this!
Enjoy!!!
I made this and it was so good that I’m going to make a double batch for Lunar New Year! Thanks so much!
yay! so happy to hear that!
I relate re: also having a giant pack of tofu in my fridge from Costco, and looking for new ways to prepare it. I also absolutely LOVE salt & pepper tofu! Can't wait to make this recipe!
My kitchen doesn't feel in balance if there isn't a 4 back of firm tofu in the fridge haha
This came out so good! I couldn’t find sweet potato starch so I used cornstarch - still yum!
so glad to hear that!
Can you make this recipe with soft tofu? Or would you have to make adjustments?
Making this tonight and so excited!
Thanks Kristina. As it happens, have a somewhat well past use by date block of tofu in the dark recess of my fridge, also. One of those long life, boxed things. Found post Covid Crisis, that a lot of stuff quite OK well past use by date, as consumed our emergency hoard (rather than toss)belatedly!
Never baked tofu, and now wonder why. Sweet potato, such a versatile veg source. And the S&P taste. Will share with my daughter, who at age 30, still does not eat boned fish, but loves S&P taste, as calamari, squid, octopus only choice when rest of us ate fish. Part of our longtime Xmas Holiday experience regarding food, from residence near the wonderful Tweed River in northern New South Wales(Aus) and its fishing fleet.
This was SO good, and a perfect add to my weeknight meals rotation! It also worked beautifully in the air fryer for an even quicker meal!
HTTPS://www.makepurethyheart.com I’ll be tagging you friend ❤️
Another one for the tofu archives ❤️