Panko Tofu with Black Vinegar Sake Dipping Sauce
An easy recipe for panko crusted tofu and a yummy black vinegar dipping sauce to go with it.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 block firm tofu (cut into 1 inch pieces)
- 2 cups panko breadcrumbs
- 1 tbsp pepper
- 2 tbsp salt
- 2 tbsp garlic powder
- 2 eggs
- 6 cups vegetable oil
- 2 tbsp green onions (minced)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp black vinegar
- 2 tbsp Just Date Syrup (optional)
- 1 tbsp sake
- 2 tbsp honey
- 1 tsp corn starch
- 1 tbsp water
Instructions
- 1
Mix together the soy sauce, sesame oil, black vinegar, Just Date Syrup, sake, honey, corn starch, and water in a small sauce pan. Heat over low heat for 1-2 minutes to burn off the alcohol. You can tell the alcohol has been burned off if you can't smell it anymore.
- 2
Put 2 paper towels on a baking sheet. Put the tofu on top and cover with 2 more paper towels. Place a baking sheet on top to press all the water out of the tofu. Let it sit for 30 minutes.
- 3
Mix the panko breadcrumbs, pepper, and salt in a large bowl. Beat the eggs in another bowl. Dip the tofu first in the eggs and then cover with panko breadcrumbs. Set aside.
- 4
Heat vegetable oil over medium high heat until it reaches 300 degrees F. Use a deep fry thermometer to help you measure the temperature of the oil.
- 5
Fry the tofu in batches - about a quarter of the batch of tofu at a time. After frying, place them on paper towels to absorb the excess oil.
- 6
Sprinkle green onions on top for garnish.