Why are we not pressing the tofu for this recipe?

Pressing tofu is helpful when it comes to removing excess water from your tofu for a recipe. However, there are different methods for firming up and flavoring your tofu. For this preparation, we are boiling the tofu in some salted water. By doing this, the heat and salt help to draw out the water from the tofu and help draw in the flavor while firming the tofu up. You may notice immediately after boiling that the tofu is still a little soft, but after a few minutes of cooling, the tofu firms up significantly.

How can I make this recipe gluten-free?

As long as you are using a gluten-free tamari or soy sauce, this recipe is gluten-free as written.

How can you control the amount of sodium used in this recipe?

I recommend using a low salt variety of adobo and sazòn. This way you can add the amount of salt you think is best for the breading. If you use a high sodium adobo like the one from the brand Goya, I would suggest lowering the amount of adobo used by half. Do note that while we are boiling the tofu in a salted water, not all the salt will be absorbed into the tofu. The salt helps to flavor the tofu in a similar way that you would heavily salt water to boil pasta in. If you are really salt sensitive, you can just rely on the soy sauce in the water and avoid the additional salt recommended in the recipe.

Can this be made ahead?

For the best texture, I do recommend making this recipe fresh. However, you can prep components of this meal in advance to help save time with cooking. You can boil your tofu in advance, then store in the fridge for up to 4 days, then proceed with the rest of the recipe when you are ready. If you make the tofu and have leftovers, allow them to cool completely then place in an airtight storage container in the fridge for up to 3 days. You can reheat them to help bring back some of the crispiness. To do this, place the tofu in a toaster oven at 375F for 5-8 minutes to warm through. You can also place in a preheated air fryer at 370F for 5 minutes.

Would this work in an air fryer?

I have only tested this recipe in the oven, but it should work in an air fryer as well. I would bake at 400F for 10 minutes, give the tofu a toss and bake for another 5-8 minutes until the outside is golden and crisp. You may need to adjust the cook time based on your personal air fryer, as the effectiveness of the heat and circulation can vary between models. When roasting, do make sure you have used enough oil to help the outside crisp without drying out.

Pica Tofu - Plant Based RD

Description

Pica Tofu, inspired by the classic pica pollo, seasoned with Dominican spices and baked to crispy perfection. A high-protein, low saturated plant-based alternative that satisfies.

Ingredients

Scale

Pica Tofu

1, 16 oz package of super firm or extra firm tofu
Juice of 2 limes
1 large shallot, cut in half lengthwise
3 cloves garlic, lightly smashed
1 tbsp tamari or 1/2 tsp bouillon paste
3 sprigs cilantro or parsley
Kosher salt
2 tbsp potato starch
1 tsp adobo seasoning (if sensitive to sodium, consider using 1/2 tsp)
1 tsp sazòn
1/2 tsp sweet paprika
1/2 tsp dry Dominican oregano (optional)
Black pepper
1 tbsp apple cider vinegar
2 tbsp avocado oil

Dressing/Dip (optional)

3 tbsp plant-based mayo
2 tbsp ketchup
1/2 tsp sweet paprika
1/2 tsp garlic powder
Juice of 1/2 a lime

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Instructions

Remove the tofu from packaging and drain any water the tofu is sitting in. Tear the tofu into 1 inch chunks, place in a medium sauce pan, then squeeze the lime juice over the tofu.
To the pot, add the shallots, and garlic cloves, then pour in 4 cups of water or enough water to cover the tofu if not fully submerged. Pour in the tamari then top with the cilantro and some salt (I used about 2 teaspoons). Place the pot on the stove top and bring to a boil, then allow to cook for 15 minutes. As you wait, pre-heat the oven to 425F.
Remove the pot from heat, then discard the shallot, garlic cloves, and cilantro. Drain the tofu through a large sieve and rest it over the pot to allow the tofu to continue draining and cooling for about 5-10 minutes.
To a small bowl combine the potato starch, adobo, sazòn, paprika, oregano, and a pinch of black pepper. If using a low salt or salt free adobo or sazòn, do consider adding a pinch of salt here to help flavor the coating. For reference, I used the adobo and sazòn from Pisqueya for this, which is low sodium and added about 1/2 teaspoon of salt to the dry ingredients.
Place the tofu in a large resealable bag then pour in the dry seasoning mix (sometimes I will just clear out the same pot with a lid to use for seasoning). Seal the container then give the tofu a gentle toss to coat. Now add the vinegar and oil, reseal the bag and shake until the tofu is completely coated.
Transfer the tofu to a parchment lined baking tray, making sure you leave a little space between each piece of tofu.
Bake on the bottom rack for 20 minutes. Give the tofu a flip, then bake on the middle rack for 8-10 minutes until golden and crisp around the edges. If the tofu is looking dry before flipping, drizzle the tofu with 1-2 teaspoons of extra oil before baking again.
While you wait, make the sauce by combining the mayo, ketchup, paprika, garlic, lime and a generous pinch of salt to a small bowl. Whisk to combine then taste and adjust salt as needed.
Serve the tofu along with the sauce and enjoy with some plantains for the full Dominican experience.

Notes

Make this recipe higher protein by choosing a super firm tofu. Super firm tofu refers to a tofu that is denser than extra firm tofu. Instead of being packaged in a tub of water, super firm tofu tends to come in vacuum sealed packaging and might be labeled using terms like “super firm tofu”, “high protein tofu”, or “pressed tofu.”

Change the texture. If you want the inside of your tofu to have a texture closer to that of a chicken nugget and don’t mind some extra prep time added to the recipe, I would recommend freezing your tofu. To do this, just remove the tofu from it’s package of water then place the tofu in an airtight container in the freezer. Once frozen, allow to thaw completely then use your hands to gently squeeze out some of the water. Tear it into chunks and continue with the recipe as written.

For a really close fried texture, try this tip. After the initial baking time, remove the tray from the oven and drizzle or spray with additional oil. Give everything a good toss and bake again for a few more minutes until fully crisp and golden.

Be mindful of sodium. Different brands of adobo and sazon can have varying levels of sodium. They are seasoning salts for a reason. If you use brands that are lower in sodium, you may want to add additional salt as needed to help bring out the flavors of the seasonings. If you are using the full salt varieties, you may not need additional salt in the coating.

How to prep to save time. If you want to ingredient prep this recipe ahead of time, I would suggest boiling your tofu in advance. Let it cool and store in an airtight container in the fridge for up to 4 days. When ready to use, all you have to do is coat in your seasoning flour then bake it off, which helps then make this recipe come together in 30 minutes.

Frying recommendations. By all means, if you still want to fry, be my guest. To fry, skip adding the oil and vinegar to the tofu, which will leave you with dry seasoned floured tofu. Add enough of a neutral high heat oil like avocado oil to come up about 1 cm up the sides of a tall sided sauté pan. Add the tofu and cook undisturbed for 3-5 minutes, flip the tofu and cook for another 4 minutes until the tofu is golden and crisp. Transfer the tofu to a paper towel lined plate and repeat with any remaining tofu.