The Best Crispy Tofu

• 份量: 6 servings
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 213
• 總脂肪: 14g
• 飽和脂肪: 2g
• 膽固醇: 0mg
• 鈉: 243mg
• 總碳水化合物: 12g
• 膳食纖維: 3g
• 總糖: 2g
• 蛋白質: 13g