Crispy Tofu Steaks with Ginger Vinaigrette

Name: Crispy Tofu Steaks with Ginger Vinaigrette
Total time: 30 min
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

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

Updated on March 1, 2016

Crispy Tofu Steaks — 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.