"In my endless quest to make tofu crunchy and extra seasoned, I give you this crispy shredded tofu topping. Similar to my baked tofu bits, it's great for adding to grain bowls, salads, and stuffing into wraps. All you need is a box grater, firm tofu, cornstarch, and a few more pantry ingredients to get these crackling and satisfying shreds in your life."
"I've seen this tofu shredding technique pop up a lot on social media over the years. Often the final destination is a softer recipe like a sticky taco filling, stir fry or curry. I'm a fan of these, don't get me wrong. I almost always want my tofu on the sturdy side though. After shredding up a block one night, I cranked the oven and got to work."
Shredded firm tofu becomes crunchy and flavorful when shredded with a box grater, tossed in oil, spices, and cornstarch, and roasted on a sheet pan. The cornstarch creates a brittle, crusty exterior that adds toothsome texture to plant-based meals. Oven baking on a half sheet pan yields even cooking and avoids air fryer problems like uneven browning and sticking. The crispy shreds work well as a topping for grain bowls, salads, stews, or wraps and provide a satisfying contrast to softer components. Minimal pantry ingredients and simple technique make this an accessible method for extra-crunchy tofu.
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