Friday, April 8, 2011

Golden Crispy Tofu

Yes, this tofu is crispy. And yes it is golden. But, it is also pretty darn tasty. The mustard and the hot sauce combined with the spices makes it rather delightful on its own, or topped with a sauce of your choice. It is important to press the tofu well so there is not too much water trying escape during cooking that will sog your breading. The panko is also essential. Lastly, I don't see any reason why you could not bake these at 450 for 15-20 mins or so per side (spray lightly with oil, perhaps), but I have not tried it myself.

INGREDIENTS
- 1 pkg extra firm tofu

- 1 1/4 cup plain soy milk
- 2 tbsp mustard
- 2 tbsp hot sauce
- 1/2 tsp salt

- 3/4 cup flour
- 1 tsp salt
- large pinch ground pepper
- 1 tsp poultry spice
- 1 tsp paprika (smoked if you have it)

- about 1 1/2 cups panko crumbs

- oil for frying

METHOD
1. Cut tofu into 12 slices. Line a baking sheet with a towel, then place the tofu on top. Put a towel on top of the tofu, then put another baking sheet on top of that. Put a weight on top and press the tofu for 15 mins.
2. Get a frying pan heating on the stove over medium to medium high heat.
3. Whisk together soy milk, mustard, hot sauce, and salt in a medium bowl. Whisk together flour and spices in a another. Place 1/2 cup of the panko crumbs in yet another bowl.
4. Dip a piece of the tofu into the soy milk mixture, then dredge in the flour mixture. Set on a baking sheet. Repeat with all the tofu.
5. Add about 1/4 inch of oil to the frying pan. Re-dip 4 pieces in the soy milk mixture, then toss in the panko crumbs (one at a time of course, adding more panko to the bowl if needed). Fry for a few mins per side, until golden and crispy (adjusting heat as needed). Drain on paper towels or a paper bag.
6. Add fresh panko the bowl (another 1/2 cup or so) and repeat step 5 with another four pieces, adding more oil as needed. Repeat again with the remaining four pieces.

NOTE: a few pieces of panko will fall off during cooking that will start to burn and stick to your next pieces of tofu. If you don't care, then great. If you do care, then remove these pieces with a slotted spoon between batches.

26 comments:

Chantel said...

These look perfectly amazing!! I must confess to feeling incredibly silly, but I have absolutely no idea what "panko" is? Is it a particular type of bread or something else?

Beany von Doom said...

These looks ridiculous-- in a good way of course! I've never bothered with panko, but I think I'll have to break down and give it a go for this.

vegan.in.brighton said...

That looks & sounds great, I'll definitely be making this soon.

Tami (Vegan Appetite) said...

This looks exactly like the tofu I had last week at Founding Farmers in DC. Wonderfully done! I'll bet it tastes even better than theirs.

Cassandra said...

I see what I'm doing this weekend! I'm glad you're back! :)

Josie Eller said...

Perfect! I actually made a version of this earlier in the week using a little cornmeal in the breading. Delicious! Can't wait to try it your way.

Jesse said...

I've never tried pressing the tofu, but maybe that's the missing link! Sweet recipe, can't wait to try.

Lauren said...

Yum! This sounds so good!

veganspoonful.com said...

That looks incredible! I have not had much luck pan-frying breadcrumb-coated tofu though, so I may give your oven suggestion a try.

xMissMonsterx said...

Wow - this looks so simple yet delicious, can't wait to try it!

xMissMonsterx said...

Wow, looks so simple yet so delicious! Can't wait to try it!

greytveganlife said...

Wow. That looks fantastic. I defy any tofu hater to resist tofu like that!

Sara said...

sounds great! i also love panko. I used panko for your vegan hot wings and it worked out great!

Centre d'Action Bénévole Sutton said...

ARRRgh! now my supper looks dull and notthat good...
I want this as a fish and chip plate. It looks so PERFECT!

Mary from MooPig Naturals said...

This is amazing...i am trying this...tomorrow hopefully. I love that the ingredients are very basic and easy to find!!! This is just great. Thanks!

www.moopigvegan.com

Joanna said...

This tofu really shouts crispy. It looks amazing and I am so preparing it in my own kitchenette :-)

slashaddicted said...

My mother and I have recently become vegan and are looking for recipes. This looks really good and we will be trying it. Thanks for creating this blog.

Amanda said...

I'm trying a version of this today with a marinade to make the tofu taste 'chickeny' using No Chicken Stock. I'll try pressing it after and then using the breading suggested here. Any thoughts on regular store-bought breadcrumbs substituted for panko?

www.greenandgranola.org

tofudream said...

Mmm, this looks very delicious. The nice brown color of tofu is amazing but I never get to deep fry anything this nice. I can't wait to try this recipe.

Johanna GGG said...

tried this last weekend and blogged it last night - made a few changes but mainly wanted to let you know that it was worth posting your seaweed variation as it made me revisit this recipe and try it with breadcrumbs and crushed cornflakes - worked fantastically - because I never have panko.

I went the oven route - sprayed it with oil and baked it - was wonderfully crispy and loved by my 2 year old - thanks

Christina Fredricks said...

Looks good! But what's in poultry spice?

chellyisme said...

@Christina Fredricks: Poultry spice are the spices that one would normally put with poultry such as sage, garlic, nutmeg and mace. You can find poultry spice recipes online or you can find it pre-made in most grocery stores in the spices section.

Shannon said...

I made this tonight and it was wonderful. The only suggestion I would have is the amount of the flour mixture and soy milk mixture were too much. Next time I will make about 3/4 of the amounts listed. Thanks vegan dad!

Jori Hodgson said...

I keep asking myself "how in the world does he cut 12 pieces out of one package of tofu and still get a generous sized piece like in the picture?" lol. Care to share on this? :)

Cosmo said...

I tried this tonight and it was really great. I baked it. It was awesomely crispy and my 18month old and my 5 year old both loved it dipped in BBQ sauce. I am very new to cooking and this was really easy once I figured what dredging was.

eValerie said...

This has become a staple recipe in my house, and a favorite of my family. Thank you very much for sharing it!!

In case anybody is interested, my family is gluten-free, and my kids drink up all soymilk too quickly to keep it in the house, so I make a number of changes:
* replace the soymilk with homemade cashew milk (super easy - whirl 1/4 cup cashews with 1 cup water in the blender)
* omit the hot sauce
* replace the flour with a mix of gluten-free flours
* replace the poultry spice with 2/3 teaspoon sage + 1/3 teaspoon thyme
* replace the panko crumbs with ground-up-in-the-blender gluten-free "Crispy Brown Rice" breakfast cereal

For a simple dinner, I serve this with broccoli on the side. The way I cook broccoli, there's salty water that drips off. I like to use that as a minimalistic sauce on this tofu.

Any way you cook this, yum!!