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Crispy Tofu with Citrus Soy

Crispy Tofu with Citrus Soy

Ahhh…finally a tofu recipe. This recipe is from Eric Gower’s The Breakaway Cook, which is a wonderful cookbook if you enjoy global flavors. In fact, it inspired me to start playing with  Flavored Salts (that’s Sichuan Peppercorn Salt, Citrus Salt and Matcha Green Tea Salt.

Sidenote: these flavored salts would make great presents. Make different batches and package them up in pretty little containers with a bow. Read through the comments on the Flavored Salt post – readers have such great suggestions for salt ideas like Lavender Salt, Kaffir Lime Salt and Chocolate Salt (for popcorn). Its inexpensive and easy to make – the combinations are endless!

For this Crispy Tofu with Citrus Soy, I used panko bread crumbs, ginger, orange, lemon, and of course, my Citrus Salt.

Crispy Tofu with Citrus Soy

Eric uses rice flakes to coat, but I only had panko bread crumbs on hand, which I grounded fine to almost like a powder:

Crispy Tofu with Citrus Soy

I deviated from Eric’s recipe just a bit. Here is his original recipe. It’s light, tangy and would be great over Mizuna Greens and Arugula for a salad.

Crispy Tofu with Citrus Soy

For gluten free - replace with the panko and soy with GF alternatives.
5 from 2 votes
Servings 2 - 4 as part of multicourse meal

Ingredients
  

  • 1 large tofu block (firm), drained and wrapped in paper towels
  • 1/2 teaspoon fresh grated ginger (use a microplane grater)
  • 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, finely ground
  • salt & pepper
  • 1 egg yolk
  • Optional ingredients: Citrus Salt, salad greens, Japanese pickled ginger

Instructions
 

  • Combine lemon juice, orange juice, soy, mirin, rice wine vinegar and ginger in a small saucepan. Simmer on low for 5 minutes. Season with salt, pepper and lemon zest. Taste. Sometimes I like to add a little more zing...and add in just a touch more rice wine vinegar, especially if I'm serving it with salad.
  • Slice tofu block in half, horizontally, so you have 2 thinner pieces of tofu. Pat tofu halves dry. Arrange in this order: tofu, egg yolk, panko. You can either dip the block in the egg yolk, or use a large pastry brush to brush on a light layer top and bottom. Press both sides of tofu in the panko firmly. In nonstick skillet, heat 1-2 tbl of cooking oil on med-high heat. When oil is hot, but not smoking, carefully slide in the tofu halves. Do not let them touch. Fry each side 2-4 minutes until you have a nice, brown crust. Manage your heat - you may have to turn your heat up or down depending on your stovetop.
  • Arrange tofu on plates, spoon a bit of Citrus Soy sauce on top and garnish with Citrus Salt and Japanese Picked Ginger. Serve over salad greens if you wish!
Tried this recipe?Let us know how it was!
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