Crispy Tofu With Cilantro Tahini Dip Recipes
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
CRISPY TOFU WITH CILANTRO TAHINI DIP
Another good appetizer from my vegetarian days that we're bringing back into our diet. See what you think. It actually works better using non-silken tofu, which is less likely to break up.
Provided by fluffernutter
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut tofu into 1-inch cubes and pat dry.Coat cubes with cornstarch.
- Fry in hot oil over medium-high heat until brown and crispy, about 8 to 10 minutes. Drain.
- Mince the ginger and combine in a blender or food processor with all remaining ingredients except peanut oil and sugar. Taste, then add the sugar if you like (we don't like sugar in the mixture). With the motor running, add the peanut oil.
- Pour the dip into a little bowl and serve with the tofu cubes. Provide toothpicks for neater dipping.
Nutrition Facts : Calories 487.1, Fat 42.2, SaturatedFat 7, Sodium 23.7, Carbohydrate 19.8, Fiber 2, Sugar 0.9, Protein 10.8
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