Tofu can be crisp without a deep fryer or a complicated coating. The useful trick is to dry it well, tear it into uneven pieces, and give those craggy edges room on a hot sheet pan. A quick lime slaw and a bowl of rice turn the result into a bright, complete dinner.
Get the tofu ready
Heat the oven to 425°F and line a sheet pan with parchment. Drain one 14-ounce block of extra-firm tofu and press it between clean towels for about 10 minutes, then tear it into bite-size pieces. Toss with 1 tablespoon neutral oil, 1 tablespoon cornstarch, ½ teaspoon garlic powder, and ¼ teaspoon salt.
Spread the tofu across the pan with space between the pieces; crowded tofu steams instead of browning. Roast for 25 to 30 minutes, turning the pieces after about 15 minutes. Look for browned corners and a dry, lightly crisp surface.
Make a sharp, crunchy slaw
While the tofu cooks, thinly slice 3 cups green cabbage and grate 1 carrot into a large bowl. Whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon maple syrup, and a pinch of salt, then toss with the vegetables. Let the slaw sit for 10 minutes so the cabbage softens just slightly but keeps its crunch.
If you have cilantro, chop a small handful and fold it in just before serving. Taste the slaw before it reaches the table; another squeeze of lime can wake it up, while a pinch of salt helps the cabbage taste fuller. Keep the dressing light so it does not pool at the bottom of the bowl.
Bring dinner together
Serve the tofu and slaw over warm rice, with lime wedges on the side. For the rice, rinse 1 cup long-grain brown rice, combine it with 2 cups water, bring to a boil, then cover and simmer until tender according to the package directions. Starting the rice before the tofu makes the timing easy.
Add the slaw at the last moment so it stays lively beside the warm rice and crisp tofu. Leftovers keep best when the components are stored separately; reheat the tofu in the oven or a skillet rather than covering it in the microwave. The goal is simple: crisp, cool, and citrusy in the same forkful.