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From Bland to Grand: The Ultimate Crispy Tofu! – vegetarian recipe
Stav Kogan

From Bland to Grand: The Ultimate Crispy Tofu!

Perfectly crispy, golden-brown panko-crusted tofu cutlets, pan-fried to perfection and drenched in a bright, zesty, and savory lemon-caper sauce. This elegant dish comes together in under 30 minutes, making it perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (450 g / 15.9 oz) extra-firm tofu, sliced into thin cutlets
  • 2 tablespoons (30 ml / 1 fl oz) tahini
  • ¼ cup (60 ml / 2 fl oz) water
  • 2 cups (120 g / 4.2 oz) panko breadcrumbs
  • 3 tablespoons (45 ml / 1.5 fl oz) extra-virgin olive oil, plus more as needed
  • 2 shallots, minced
  • 2 tablespoons (30 ml / 1 fl oz) capers, drained and rinsed
  • ½ cup (120 ml / 4.1 fl oz) dry white wine, like Sauvignon Blanc
  • ¼ cup (60 ml / 2 fl oz) vegetable broth
  • 2 tablespoons (30 ml / 1 fl oz) vegan butter or nonhydrogenated margarine
  • 1 lemon, juiced
  • 2 tablespoons (30 ml / 1 fl oz) minced fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • for Perfect Panko Tofu
  • For the crispiest results, press your tofu for at least 30 minutes before slicing. This removes excess water and allows it to get a better sear.
  • Don’t overcrowd the skillet when frying the tofu. Give each piece enough space to brown properly, ensuring a crispy crust all around.
  • For an extra layer of nutty flavor, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until lightly golden before using them for dredging.
  • Make this dish gluten-free by simply swapping the regular panko for gluten-free panko breadcrumbs.

Method
 

  1. In a shallow bowl, whisk together the tahini and water until you have a smooth, creamy mixture.
  2. Season generously with salt and pepper.
  3. Place the panko breadcrumbs in a second shallow bowl.
  4. Heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil in a large skillet over medium-high heat.
  5. Season the tofu slices with salt and pepper.
  6. Dip each slice first into the tahini mixture, ensuring it's lightly coated, then press it firmly into the panko crumbs, covering both sides completely.
  7. Carefully place the coated tofu in the hot skillet.
  8. Fry for 3-4 minutes per side, until golden brown and crispy.
  9. Work in batches if necessary to avoid overcrowding the pan, adding more oil as needed.
  10. Transfer the cooked tofu to a plate and keep warm.
  11. In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil over medium heat.
  12. Add the minced shallots and cook until softened and fragrant, about 2 minutes.
  13. Stir in the capers, then pour in the white wine and vegetable broth.
  14. Bring to a simmer and let it cook, scraping up any browned bits from the bottom of the pan, until the sauce has reduced by about a quarter.
  15. Remove the skillet from the heat and stir in the vegan butter, lemon juice, and 2 tablespoons (30 ml / 1 fl oz) of fresh parsley until the butter is melted and the sauce is glossy.
  16. Season with salt and pepper to taste.
  17. To serve, arrange the crispy tofu cutlets on a platter and pour the delicious lemon-caper sauce over the top.
  18. Garnish with a sprinkle of fresh parsley and enjoy immediately!

Nutrition

Calories: 450kcalCarbohydrates: 22gProtein: 25gFat: 28g

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