Crispy Tofu

Asian Vegan Easy active25 mins total time25 mins servings4 – 6 addedSeptember 2020

• 1 ⨯ 14-ounce block firm tofu, drained
• ⅓ cup low-sodium soy sauce
• Juice of 1 lime
• 1 tablespoon agave syrup (can substitute honey)
• 2 scallions, white parts minced, green parts sliced thin
• 1 teaspoon sriracha
• ½ cup panko
• 2 tablespoons white sesame seeds
• 1 tablespoon cornstarch
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

1. Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into ½-inch-thick by 1½-inch-wide planks.
2. Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, ½ teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
3. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
4. Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

Tips

• The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible.
• When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.