We encourage anyone who hates the texture of tofu to try these breaded tofu fillets super crunchy, a somewhat more elaborate recipe than the simple sautéed or grilled tofu. It is a basic preparation with which we can play giving it our particular touch of spices, herbs or different sauces when serving.
We already explained that tofu has a neutral flavor and that is both its blessing and its condemnation, since it has earned a reputation for being bland. In this regard, we will not tire of repeating that there are different qualities, and unfortunately even today in most national supermarkets the tofu that we find leaves a lot to be desired compared to the Japanese. But if it’s cooked right, it can be very tasty.
The first thing is to drain and press the tofu so that it loses its natural water, and then we can marinate it with other flavors so that it absorbs them like a sponge. In this Ricardo Cuisine recipe, the flavor will be given by the breading and the dressings to serve. We recommend preparing all the elements of the recipe before we start cookingas we would do with any breading and frying, and cut the tofu fillets in two halves crosswise, if they were very thick.
Remove the tofu, drain well, wrap in several sheets of kitchen paper and put a weight on top; rest for 20 minutes and carefully unwrap. Cut each block along the transverse half to obtain twice as many, thinner fillets.
Beat the eggs with a little salt in a bowl. In a plate put the panko, and in the other mix the rest of the ingredients. Bread each piece first soaking it well in egg, then coat in the flour and pass through the egg again. Finish by coating it with some pressure in the panko.
Heat abundant oil in a skillet or casserole over medium-high heat and cook each empanada piece for a few 8-10 minutes each side, until well golden. Let drain on kitchen paper and continue until finished.
Tofuture Tofu Press – The Original and Best Tofu Press for Transforming Your Tofu
With what to accompany the crispy breaded tofu
A simple salad green leaves or tomato It will go well as a light garnish to refresh, but we can complete the tofu dish with brown rice or a little quinoa. What we cannot stop bringing to the table is a dip that we like to give it the final point of flavor, mayonnaise being the best option. It works very well to mix it with a little lemon juice and its zest, as well as more Parmesan cheese and, if we have it, finely chopped chives or green chives.
In DAP | Mustard tofu with stir-fried garam masala vegetables
In DAP | Tofu in black garlic sauce