Crispy Tofu Cutlets Recipes

CRISPY TOFU CUTLETS

Steps:

• Using paper towels or a clean kitchen towel, press the moisture out of one block of super firm tofu.
• Slice the tofu. Directions list in the blog post above. You'll want them to be roughly 2 inches x 3 inches long.
• Grab two plates. Add the almond milk onto one plate. Then, combine the breadcrumbs, cornstarch, onion power, garlic powder and salt & pepper onto the second plate. Stir the breadcrumb mixture well.
• Next, you'll dip the tofu cutlets into the milk, then dredge them through the breadcrumb mixture. Firmly press the tofu in the breadcrumbs to make sure that all sides are evenly coated in breadcrumbs.
• Grab a medium sized skillet and over medium-high heat add your vegetable oil. Make sure the vegetable oil is hot before adding your cutlets. Otherwise, they will get soggy, not crispy.
• Cook the cutlets until they are golden brown. Place cooked cutlets on a paper towel to absorb any extra oil. Top with a pinch of salt.
• Serve with marinara sauce and cheese, BBQ sauce, or sweet chili sauce for dipping.

THE BEST CRISPY TOFU

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 BITES

Steps:

• Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
• Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
• Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.