Archive for December 27th, 2008


I always like to try new ways of preparing tofu, and when I saw this recipe on Steamy Kitchen blog, it definitely looked worth a try. I found the sauce to be a little too citrus-y, and just seemed to be missing something. Sweetness to cut the tartness? Not sure, but I am sure that this was pretty to look at. It was good, but needs some tweaking for my tastebuds.

Crispy tofu with citrus soy

1 large tofu block (firm), drained and wrapped in paper towels

1/2 teaspoon fresh grated ginger

zest of 1 lemon

1/4 cup orange juice

1 tablespoon soy sauce

1 tablespoon mirin

1/2 teaspoon rice wine vinegar

1/2 cup panko crumbs

salt and pepper

1 egg yolk

Combine lemon zest, orange juice, soy, mirin, rice wine vinegar and ginger in a small saucepan. Simmer on low for 5 minutes. Season with salt and pepper. 

Slice tofu block in half horizontally, so you have 2 thinner pieces of tofu. Pat tofu halves dry. Dip each half in the egg, then press both sides of the tofu in the panko firmly. In a nonstick skillet, heat 1-2 tablespoons cooking oil on medium-high heat. When oil is hot, carefully slide in the tofu halves. Fry each side 2-4 minutes until nicely golden brown.

Arrange tofu on plate, and spoon a bit of the Citrus Soy sauce on top. Serves 2.


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