Waffle Tofu

Course: Lunch

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 266kcal

Waffle tofu is crispy, fast, and packed with flavor—just press, season, and cook in your waffle iron, then drizzle with a sesame-soy glaze.

Press the tofu using a heavy book, skillet, or tofu press for at least 15 minutes to drain all the excess moisture. Then pat dry with a towel.
Preheat your waffle iron and brush or spray with oil.
Slice the pressed tofu in half horizontally to create two large, flat slabs that fit your waffle iron.
In a shallow bowl, mix together cornstarch, garlic powder, paprika, salt, and black pepper. Lightly coat each tofu slab in the cornstarch mixture, shaking off excess.
Place one tofu slab in the center of the waffle iron. Close the lid and gently press down with your hand, or a small pan for even contact.
Cook for 5–6 minutes until golden brown and crispy. Repeat with the second slab.
Meanwhile, stir together the soy sauce, maple syrup, vinegar, and sesame oil in a small bowl.
Drizzle sauce over the finished tofu waffles and top with scallions, sesame seeds, or chili crisp if desired. Serve hot.

Press the tofu well: This is key to getting a good crust. If you have time, you can also freeze and thaw the tofu first for an even meatier texture.
Don't over-coat: A light dusting of cornstarch is enough—too much and the waffle iron may get gummy.
Apply pressure gently: Tofu won’t puff up like batter, so use light pressure for even crisping.
Use all the sauce: This amount is just enough to coat both tofu slabs—no waste!