© Eva Kolenko
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and creamy within. Slideshow: More Vegetarian Recipes

How to Make It

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.

Step 2    

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.

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