Crispy Panko Tofu with Miso Mayo

Описание: Crispy Panko Tofu with Miso Mayo

1 block firm or extra firm tofu
1/2 cup flour
2 eggs or vegan egg substitute
2 cups unseasoned panko breadcrumbs
1 tsp black pepper
2 tsp kosher salt


Miso Mayo:
1/2 cup mayonnaise or vegan mayonnaise
2 tbsp white miso
2 tsp maple syrup
1 tbsp rice or white vinegar
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp garlic powder
1 tsp togarashi or pinch of cayenne (optional)


Drain tofu and place on a paper towel between 2 plates. Place a 28 oz can on top of the top plate and let drain for at least 30 minutes, up to 2 hours.

Cut lengthwise into 8 equal slices, then cut the slices in half. Lay flat on a plate and let dry for another few minutes.

Set up a breading station: in one bowl add flour, salt and pepper (and any other spices you would like) and mix well. In another bowl add eggs or egg substitute with 1 tbsp water and whip until completely mixed. In the third bowl add panko breadcrumbs and any herbs you would like. Dip each piece of tofu individually, first in the flour, then the egg (and let drip off a bit), then the breadcrumbs and set aside.

Heat a wide shallow pan over medium heat. Add avocado or canola oil and bring to temperature before adding tofu pieces.

Once the oil is hot (but not smoking, turn it down slightly if it is) add the tofu pieces one at time in a single layer. You’ll probably need to fry multiple batches.

Fry until golden brown on both sides, then remove to a paper towel-lined plate and sprinkle with more salt.

While the tofu is frying, mix the mayo or vegan substitute, miso, vinegar, syrup, salt, pepper and togarashi and set aside.