Crispy Tofu with Citrus Soy
For gluten free - replace with the panko and soy with GF alternatives.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large tofu block (firm), drained and wrapped in paper towels
- 1/2 teaspoon fresh grated ginger (use a microplane grater)
- zest of 1 lemon
- 1/4 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon rice wine vinegar
- 1/2 cup panko crumbs, finely ground
- salt & pepper
- 1 egg yolk
- Optional ingredients: Citrus Salt, salad greens, Japanese pickled ginger
Instructions
- 1
Combine lemon juice, orange juice, soy, mirin, rice wine vinegar and ginger in a small saucepan. Simmer on low for 5 minutes. Season with salt, pepper and lemon zest. Taste. Sometimes I like to add a little more zing...and add in just a touch more rice wine vinegar, especially if I'm serving it with salad.
- 2
Slice tofu block in half, horizontally, so you have 2 thinner pieces of tofu. Pat tofu halves dry. Arrange in this order: tofu, egg yolk, panko. You can either dip the block in the egg yolk, or use a large pastry brush to brush on a light layer top and bottom. Press both sides of tofu in the panko firmly. In nonstick skillet, heat 1-2 tbl of cooking oil on med-high heat. When oil is hot, but not smoking, carefully slide in the tofu halves. Do not let them touch. Fry each side 2-4 minutes until you have a nice, brown crust. Manage your heat - you may have to turn your heat up or down depending on your stovetop.
- 3
Arrange tofu on plates, spoon a bit of Citrus Soy sauce on top and garnish with Citrus Salt and Japanese Picked Ginger. Serve over salad greens if you wish!