Crispy Tofu Steaks with Ginger Vinaigrette
By DreiFromBK
F&W's Kay Chun uses panko to coat tofu steaks, then pan-fries them until they're crispy outside and creamy within.
Rate this recipe
4.6/5
(7 Votes)
1 Picture
Ingredients
- 3 tablespoons minced peeled fresh ginger
- 3 tablespoons minced scallion
- 1 tablespoon distilled white vinegar
- 2/3 cup canola oil
- Kosher salt
- 1 large egg
- 1 cup panko
- One 14-ounce package firm tofu, drained and sliced 1 inch thick
Details
Adapted from foodandwine.com
Preparation
Step 1
In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt.
Beat the egg in a medium bowl. Spread the panko on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the remaining 1/3 cup of oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Season with salt and serve with the ginger vinaigrette.
Suggested Pairing
Pair with a vivid Alsace Pinot Gris.
Review this recipe