Crispy Pan-Fried Breaded Tofu
#main
#pan-fried
#breaded
#tofu
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- plant-based milk of choice ½ cup
- lemon juice or apple cider vinegar 1 tsp
- arrowroot powder 4 tbsp
- panko breadcrumbs ¼ cup
- nutritional yeast 3 tbsp
- onion powder 1 tsp
- ground turmeric ¼ tsp
- cayenne pepper 0.12 tsp
- kosher salt 1 tsp
- Freshly
- Tofu Cubes 1
- avocado oil or neutral-flavored oil 2 tbsp
📝
It’s important to get rid of excess milk before adding the tofu to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu. Storage: Store in an airtight container in the fridge for 3 to 4 days. For the best texture, reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again.
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1Gather: plant-based milk of choice , lemon juice or apple cider vinegar , arrowroot powder , panko breadcrumbs , nutritional yeast , onion powder , ground turmeric , cayenne pepper , kosher salt , Freshly cracked black pepper, Tofu Cubes , avocado oil or neutral-flavored oil .
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2In a measuring cup or small bowl, whisk together the plant milk and lemon juice. In a shallow bowl, combine the arrowroot powder, panko, nutritional yeast, onion powder, turmeric, cayenne, salt, and several cracks of black pepper. Set an empty large plate next to these bowls.
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3Pour the milk over the tofu and carefully toss to coat with a spatula. Working in batches, use a slotted spoon to shake off excess milk from the tofu (see Note). Transfer the tofu to the breading and coat thoroughly. Set aside the breaded tofu on the large plate.
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4Heat the oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Wait a few minutes for the oil to get hot. Then arrange the tofu in a single layer as much as you can. Cook for 10-12 minutes , flipping every few minutes, or until deeply golden brown on both sides.