THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
PANKO AND HERB CRUSTED BAKED TOFU
A delicious blend of herbs mixed with delicate Japenese Panko crumbs. Tofu tip drain extra firm tofu by wrapping in several paper towles and squeezing gently.
Provided by chef stephathena
Categories Soy/Tofu
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Drain tofu well. pre heat oven to 400 degrees.
- cut tofu into 1/4 inch slices.
- in mixing bowl combine Spike seasoning with Panko crumbs.
- Dredge each slice of tofu into Panko mixture , coating both sides.
- place tofu onto lightly oiled baking sheet and bake for 30 minutes at 400 degrees. Flipping over after cooking for 15 minute Serve with steam rice and vegetables.
Nutrition Facts : Calories 975.2, Fat 16.8, SaturatedFat 3.7, Sodium 1673.8, Carbohydrate 165.2, Fiber 11.2, Sugar 14.7, Protein 39.6
PANKO TOFU
I love this dish, Depending on how I'm feeling i either use egg or sweet chili sauce to coat the tofu prior to covering with the panko. My favourite sauces to serve with it are Recipe #179186 and Recipe #24158. Prep/cooking time does not include draining time!
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel.
- Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe.
- Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on.
- Fry until crisp and golden brown.
- Drain on kitchen towel and serve with your choice of sauce.
Nutrition Facts : Calories 395.8, Fat 12, SaturatedFat 2.8, Cholesterol 105.8, Sodium 905.8, Carbohydrate 48.5, Fiber 5.9, Sugar 8.1, Protein 24.1
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