panko-crusted tofu

Tofu…it’s like a sponge you can eat. That can be god or bad. Bad- because it has NO flavor on it’s own. Good- because it will soak up any flavor you give it-but there is a bit of prep involved. Tofu comes packed in water- this needs to be drained and gently pressed from the tofu, that way, it can re-absorb any marinade or seasonings you add.

A little trick with tofu and making these- drain and press your extra firm tofu, wrap tightly on foil and freeze. Yes, freeze! It changes the consistency to may it chewier.

Now, defrost your tofu and slice it in half then slice each half in two slices. Place in a shallow platter and drizzle over 3 tbs sesame oil, 1 tbs soy sauce, 1/2 tsp ginger, 1/2 tsp garlic, and 1 tsp sugar.

dip in a beaten egg and then in a mixture of 1/3 c flour, 1/2c panko crumbs, 1tbs sesame seeds, 1 tsp salt, 1tsp pepper

Have a skillet with 3 tbs oil nice and hot…and cook up about 4 minutes per side.

Serve with ponzu sauce for dipping.

These go great with udon noodles….that will be a post soon. 🙂