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
3 tablespoons minced peeled fresh ginger
3 tablespoons minced scallion
1 tablespoon distilled white vinegar
2/3 cup canola oil
1 large egg
1 cup panko
One 14-ounce package firm tofu, drained and sliced 1 inch thick
How to Make It
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.
Pair with a vivid Alsace Pinot Gris.
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