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Recipe - Crispy Crumbed Tofu

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
If you think tofu is bland or boring, this Crispy Crumbed Tofu will change your mind.  With its golden, crunchy coating and rich, savoury flavour, it's a deliciously satisfying dish that's sure to win over even the most committed tofu sceptics.  Give it a try, you might just find a new favourite.

 
Ingredients

Serves 4

• 300g firm tofu
• 1/4 cup tamari say sauce.
• 1/4 cup cornflour
• 1/4 cup regular milk or plant-based alternative
• 1/2 cup panko crumbs
• 1/2 Tsp chicken flavoured stock powder
• 1/2 Tsp. Chinese 5 spice mix
• 1/4 Tsp. garlic powder
• 1 Tbsp. Sesame seeds
• Rice bran oil for frying
• Spring onion greens for garnish

 
Method

• Place the unopened tofu pack into the freezer overnight.  Defrost in the fridge the day before using.
• Remove tofu from the packaging.  Gently press to remove excess water, blotting with paper towel.
• Slice tofu into 4 lengthwise slabs, then cut each slab diagonally into triangles.  Place in a shallow dish and pour over the tamari to marinate while preparing the coating.
• Prepare the coating in 3 separate shallow bowls.  (1) Cornflour, (2) Milk, (3) Panko crumbs, stock powder, five-spice, garlic powder, and sesame seeds mixed together.
• Dredge each piece of tofu in cornflour, then dip in the milk, and then liberally coat with the seasoned breadcrumb mixture. 
• Heat a shallow layer of rice bran oil in a frying pan over medium heat.  Fry tofu pieces in batches until golden and crispy on both sides.  Drain on a paper towel.
• Serve garnished with spring onion greens.

About the Recipe

• This recipe is suitable for vegetarians and vegans
• Tamari and soy sauce are both made from fermented soybeans and can be interchanged.  Tamari has a longer fermentation process and tends to have a more mellow and less salty taste than standard soy sauce.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Tofu is a bland-flavored soybean curd.  it comes in varying different textures, based on how much water they contain.  Silken tofu has the highest water content and is very delicate and creamy.  firm tofu has less water and is much easier to cut into shapes and fry.  Make sure that you choose a firm tofu for this recipe.
• Freezing tofu gives it a firmer, chewier texture and helps it absorb marinades more deeply, making it ideal for flavour-packed recipes like this one. 

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