If you're on the hunt for a delectable dish that combines crispy textures with a tangy twist, look no further than Fried Panko Tofu with a Black Vinegar Sake Dipping Sauce! This Asian-inspired recipe is not only a feast for the eyes but also a treat for your taste buds. Imagine golden-brown tofu, perfectly crisped to perfection, paired with a rich and flavorful dipping sauce that will have you coming back for more. Whether you're a tofu enthusiast or simply curious about plant-based cuisine, this dish is sure to impress your family and friends. Ready to elevate your cooking game? Let’s dive into the details of this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and sliced
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1/4 cup black vinegar
- Oil for frying
Instructions
- Press the tofu block for 15-20 minutes to remove excess moisture. Use a tofu press or wrap in clean kitchen towels with a heavy weight on top.
- After pressing, slice the tofu into 1/2-inch thick rectangular pieces, approximately 2 inches long.
- Prepare three shallow dishes: one with cornstarch, one with a mixture of soy sauce and sake, and one with panko breadcrumbs.
- Dip each tofu piece first into the cornstarch, coating evenly and shaking off excess.
- Next, dredge the cornstarch-coated tofu in the soy sauce and sake mixture.
- Finally, roll the tofu in panko breadcrumbs, ensuring a complete and even coating.
- Heat oil in a deep skillet or wok to 350°F (175°C). Use enough oil to cover at least half the tofu pieces.
- Carefully place breaded tofu pieces into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove tofu with a slotted spoon and drain on paper towels to remove excess oil.
- For the dipping sauce, whisk together black vinegar and sake in a small bowl.
- Serve hot tofu immediately with the black vinegar sake dipping sauce on the side.
Tips
- Press Your Tofu: For the best texture, make sure to press the tofu thoroughly to remove excess moisture. This step is crucial for achieving that crispy exterior when frying.
- Uniform Slices: Cut the tofu into even pieces to ensure consistent cooking. Aim for 1/2-inch thick rectangles for the perfect bite-sized morsels.
- Set Up Your Dredging Station: Organize your ingredients in three shallow dishes to streamline the coating process. This will make it easier to get a nice, even coating on each piece of tofu.
- Fry in Batches: Avoid overcrowding the pan when frying. Frying in smaller batches allows the oil temperature to remain consistent, resulting in a crispier texture.
- Monitor Oil Temperature: Use a thermometer to keep the oil at 350°F (175°C). If the oil is too cool, the tofu will absorb too much oil; too hot, and it may burn before cooking through.
- Drain Excess Oil: After frying, place the tofu on paper towels to absorb any excess oil. This keeps your dish lighter and enhances the overall flavor.
- Customize Your Dipping Sauce: Feel free to adjust the ratio of black vinegar and sake to suit your taste. Adding a touch of sugar or chili flakes can also elevate the flavor profile!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
