Crispy Tofu With Citrus Soy + Steamy Kitchen On TV
This recipe for crispy tofu features a flavorful citrus soy sauce that highlights the delicate texture of the tofu. With a crunchy panko crust and a zesty touch of fresh ginger and lemon, this dish is perfect for adding a burst of flavor to your meal. A simple yet satisfying recipe that can be enjoyed on its own or served over a bed of fresh salad greens for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 large tofu block (firm), drained and wrapped in paper towels
- 1/2 tsp fresh grated ginger (use a microplane grater)
- zest of 1 lemon
- 1/4 cup orange juice
- 1 tbl soy sauce
- 1 tbl mirin
- 1/2 tsp rice wine vinegar
- 1/2 cup panko crumbs, finely ground
- salt & pepper
- 1 egg yolk
Instructions
- Combine lemon juice, orange juice, soy, mirin, rice wine vinegar and ginger in a small saucepan. Simmer on low for 5 minutes. Season with salt, pepper and lemon zest. Taste. Sometimes I like to add a little more zing...and add in just a touch more rice wine vinegar, especially if I'm serving it with salad.
- Slice tofu block in half, horizontally, so you have 2 thinner pieces of tofu. Pat tofu halves dry. Arrange in this order: tofu, egg yolk, panko. You can either dip the block in the egg yolk, or use a large pastry brush to brush on a light layer top and bottom. Press both sides of tofu in the panko firmly. In nonstick skillet, heat 1-2 tbl of cooking oil on med-high heat. When oil is hot, but not smoking, carefully slide in the tofu halves. Do not let them touch. Fry each side 2-4 minutes until you have a nice, brown crust. Manage your heat - you may have to turn your heat up or down depending on your stovetop.
- Arrange tofu on plates, spoon a bit of Citrus Soy sauce on top and garnish with Citrus Salt and Japanese Picked Ginger. Serve over salad greens if you wish!
Cook Time
0M
Prep Time
PT0M
Yield
2-4 as part of multicourse meal
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