I love tofu - I mean absolutely adore it - I could eat it as my primary source of protein every meal, every day.
The hubs, not quite a tofu fan, unless it's in Miso soup at our favorite sushi place.
So when he travels or is out, I like to make tofu.
I never used to be very creative with making tofu, I'd just dice and toss with veggies for a quick stir fry. But recently, I've been getting more creative - I've made BBQ tofu now, orange tofu, and now this incredible recipe.
I can't tell you enough good things about this recipe if you're a tofu eater. It's crispy, light and delicious. I did try two methods for cooking, one was to fry in a non stick skillet in about a tsp. of oil per batch. The other was to brown in a dry non stick pan. The oil option created the crispiest crust on the tofu and the best flavor. I ate it all week long - and to reheat it I just popped a serving in the oven on 350 for about 10 minutes to re-crisp and heat up.
I had this twice with pan fried noodles and one night with some pasta and marinara and cheese for a tofu parm. Both were delicious options.
I'd like to thank Mary Ann at Meet Me In the Kitchen for sharing the super recipe from Family Fun Magazine.... I did the marinade and everything and it was just the most perfect treat ever!!
I just didn't make the sauce for the tofu.
Any way you serve it up - if you are a tofu lover, this is a delicious recipe!
Read the full recipe at the link above - I just made the tofu.
1 14 oz. package extra firm tofu
2 T soy sauce
1 tsp. lime juice
1 tsp sugar (I omitted this)
3/4 cup corn starch
2 eggs lightly beaten
1 1/2 cups panko
1/3 cup canola oil (I fried mine in batches in my only tiny non stick pan, so I only used 1 tsp. per batch - and I did 3 batches.)