Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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 

Kay Chun
March 2016

Gallery

© Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement
Advertisement