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.

  • Total Time:
  • Servings: 4

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

How to make this recipe

  1. In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt.
  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.

Contributed By Photo © Eva Kolenko Published March 2016

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