Crispy Tofu Steaks with Ginger Vinaigrette

F&W's Kay Chun uses panko to coat tofu steaks, then pan-fries them until they're crispy outside and creamy within.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: