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.

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.