Ingredients Beans + Legumes Soy Crispy Tofu Steaks with Ginger Vinaigrette 4.5 (2) 2 Reviews 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Total Time: 30 mins Yield: 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 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. Rate it Print