The Best Crispy Tofu

• servings: 6 servings
• total time: 25 minutes

Ingredients

One 14-ounce block firm tofu, drained

2 tablespoons low-sodium soy sauce

Juice of 1 lime

2 teaspoons agave syrup

2 scallions, white parts minced, green parts sliced thin

1/2 teaspoon sriracha

1/2 cup panko

2 tablespoons white sesame seeds

1 tablespoon cornstarch

1 teaspoon garlic salt

1 teaspoon onion powder

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

Directions

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.

Nutrition

• Calories: 213
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 243mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 13g