Panko encrusted tofu with a hoisin-lime sauce.
Many times tofu ‘critics’ site it’s mushy texture as the reason for inpalatability. (Is that a word? Because it is now!) Well this tofu recipe is nice because the outer crust gives it a nice crunch. And the thinner you slice the tofu, the crispier it can get with cooking.
Just be sure you purchase the extra firm tofu or else it may fall apart in the marinade. Then break apart more in the panko. And even more in the pan. Leaving you with chunks of misshapen tofu pieces.
Not that that’s happened to me, or anything.
- 1 block extra firm tofu
- 3 Tbsp reduced sodium soy sauce
- 2 tsp lime juice
- 2 tsp sugar
- ½ cup wheat flour
- 6 oz plain Greek yogurt
- 1 cup panko crumbs (ground into a finer crumb)
- 1 Tbsp sesame oil (or olive oil)
- FOR THE SAUCE:
- ⅓ cup Hoisin sauce
- 1 Tbsp lime juice
- ½ tsp honey
- Cut the tofu block in half along the thinner horizontal edge to give you two large, thin rectangles. Cut each rectangle into six squares (cut in half then in thirds cross-wise). Place tofu on a paper-towel lined plate to drain.
- In a baking dish, combine soy sauce, 2 tsp lime and 2 tsp sugar, whisking to combine. Add the tofu and turn to coat all side. Let marinate for about 10 minutes.
- In a small bowl, whisk together hoisin sauce, 1 Tbsp lime juice, and ½ tsp honey. Set aside.
- Place wheat flour, yogurt, and panko in three separate shallow bowls.
- Dredge each piece of tofu gently in the wheat flour, then brush with a thin layer of yogurt, then gently coat with panko.
- In a large skillet, heat the sesame oil over medium-high heat.
- Cook tofu until crisp and golden on the first side, about 2-3 minutes. Then flip and cook the second side for about 4 more minutes. Quickly turn to each side to crisp up the edges.
- Remove from pan, drizzle with hoisin sauce and serve!