In my opinion, tofu is way too underrated! It's honestly probably one of my favorite foods (and I'm not lying at all). You can stir-fry it, steam it, or pan-fry it like I did here! With this recipe, you get a crunchy exterior—almost katsu-like. And, you can achieve this without all the trouble of deep-frying, so it's perfect for a quick lunch or dinner.
Makes 2 servings
Ingredients
227 g (1/2 lb) medium-firm tofu
28 g (1/4 cup) cornstarch
1 egg, beaten
45 g (3/4 cup) panko bread crumbs
Salt & pepper
Vegetable oil
Optional: chili oil, spicy crunchy garlic topping, sesame seeds for serving
Instructions
Cut the tofu into about 2" squares that are 1/3" to 1/2" thick. I was able to cut 10 squares. Pat dry with a paper towel and set aside.
Place the cornstarch, beaten egg, and panko bread crumbs into three separate plates or shallow bowls. Season the cornstarch and panko bread crumbs with salt and pepper.
Take a tofu square and dust with cornstarch. Then, dip it into the beaten egg and shake off the excess. Cover it in panko bread crumbs and transfer onto another plate or baking sheet. Repeat with the rest of the tofu.
Over medium-high heat, heat enough vegetable oil to generously coat the bottom of a nonstick pan. Add the tofu in 2-3 batches, cooking them until each side is golden brown. Add more oil between batches if needed.
Serve with chili oil, spicy crunchy garlic topping, and/or sesame seeds.
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