Crispy Tofu With Scallion-Ginger Sauce
- Total time
- 20 min
- servings
- 2 servings
- Dish type
- Other
Ingredients
Ingredients
- 0,25 tasse (25 g) finely minced scallions
- 3 c. à soupe (40 g) finely minced ginger
- 0,33 tasse (80 ml) toasted sesame oil
- 2 c. à café salt, divided, plus more as needed
- One 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm)
- 6 c. à soupe (90 ml) Kewpie Mayonnaise
- 1 tasse (100 g) panko bread crumbs
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Method
- 1
Preheat the oven to 425°F (220°C).
- 2
Make the scallion-ginger sauce: In a small bowl, combine ¼ cup (25 g) finely minced scallions, 3 Tbsp. (40 g) finely minced ginger, ⅓ cup (80 ml) toasted sesame oil, and ½ tsp. salt. Mix thoroughly and season as needed.
- 3
Pat one 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm), dry with paper towels.
- 4
In a small bowl, mix 6 Tbsp. (90 ml) Kewpie Mayonnaise with remaining 1½ tsp. salt. Brush to coat all sides of the tofu slices with the mayonnaise mixture, and then apply the rest of the mixture to the top of the tofu slices. Sprinkle 1 cup (100 g) panko bread crumbs to cover the tops.
- 5
Place the tofu slices on a baking sheet with a fish spatula. Bake for 15 minutes, then broil on the top rack for 1–2 minutes, watching closely, until golden brown on top.
- 6
Carefully transfer the tofu to a serving plate and finish with the scallion-ginger sauce.
Source : epicurious
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