Crispy Tofu With Citrus Soy
serves 2-4
For this Crispy Tofu with Citrus Soy, I used panko bread crumbs, ginger, orange, lemon, and of course, my Citrus Salt.Read more about this recipe at Steamy Kitchen.
juice of 1 lemon
1/4 cup orange juice
1 tbl soy sauce
1 tbl mirin
1 tsp rice wine vinegar
1/2 tsp fresh grated ginger
zest of 1 lemon
1 large tofu block (firm), drained and pressed
1 egg yolk
1/2 cup panko, finely ground
1-2 tbl canola oil
Optional ingredients: Citrus Salt, salad greens, Japanese pickled ginger
prep: 15 minutes
total: 30 minutes
small saucepan
2 small bowls
nonstick skillet
tongs
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 firmly in the panko.
3. In nonstick skillet, heat 1-2 tablespoons of cooking oil on medium-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 stove top.
4. 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!
