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.