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pan-frying Asian
Crispy, Tangy Tofu

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a quick, tasty, and nutritious way to start a meal and one of my favorite ways to serve tofu. The top stays crispy, yet the rest absorbs the pungent citrus sauce.

Excellent with a chilled, bone-dry sake like a daiginjo (and, even better, one from Niigata Prefecture, Japan, where it tends to be citrusy and clean-tasting), it’s equally good with a glass of well-chilled Champagne.

Yield: Serves 4

Ingredients

  • Zest and juice (about ¼ cup) of 1 large lemon, preferably Meyer
  • Zest and juice of 1 orange
  • 2 tablespoons carrot juice
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • Pinch of cayenne
  • 3 scant tablespoons rice flakes or fine dry bread crumbs
  • Pinch of kosher salt
  • Pinch of freshly crushed black pepper
  • 1 block silken tofu, drained, then wrapped in paper towels to absorb moisture
  • 1 egg yolk
  • 1 generous tablespoon unsalted butter
  • 1 teaspoon chopped fresh chives (optional)

Directions

Put the citrus juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Reduce the heat to low and simmer while you prepare the tofu.

Put the rice flakes (or bread crumbs), salt, and pepper in a coffee or spice grinder and pulse a few times. Be sure the paper towels have absorbed as much water as possible from the tofu, then slice the tofu along its “equator,” creating 2 large flattish slabs. Cut each of those in half, giving you 4 pieces. Spoon the egg yolk on one side of each piece and evenly spread the rice-flake crust over them. Heat the butter in a small nonstick skillet over medium heat and sauté the tofu, crust side down, for about 5 minutes, until nicely browned. Carefully flip the pieces over with a spatula and briefly cook the other side, about 2 minutes. Pour some of the reduced sauce into a warm plate or shallow bowl and slide the tofu into the center of the sauce, crispy side up. Top with the orange and lemon zest and the chives if desired.


© 2007 Eric Gower
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

164kcal (8%)
161mg (16%)
43mg (71%)
117mcg RAE (4%)
267mg
39mg
9g
9g
3g
18g
60mg (20%)
593mg (25%)
3g (14%)
8g (12%)
2mg (10%)
 

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