epicurious3.3
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
👥 2 Servings⏱️ Prep & Cook: 20 min👤 Elyse Inamine📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 425°F (220°C).
2
Make the scallion-ginger sauce: In a small bowl, combine ¼ cup (25 g) finely minced scallions, 3 Tbsp. (40 g) finely minced ginger, ⅓ cup (80 ml) toasted sesame oil, and ½ tsp. salt. Mix thoroughly and season as needed.
. (40 g) finely minced ginger3 Tbsp. salt, divided, plus more as needed2 tsp. (90 ml) Kewpie Mayonnaise6 Tbsp(100 g) panko bread crumbs1 cup
3
Pat one 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm), dry with paper towels.
4
In a small bowl, mix 6 Tbsp. (90 ml) Kewpie Mayonnaise with remaining 1½ tsp. salt. Brush to coat all sides of the tofu slices with the mayonnaise mixture, and then apply the rest of the mixture to the top of the tofu slices. Sprinkle 1 cup (100 g) panko bread crumbs to cover the tops.
. (40 g) finely minced ginger3 Tbsp. salt, divided, plus more as needed2 tsp. (90 ml) Kewpie Mayonnaise6 Tbsp(100 g) panko bread crumbs1 cup
5
Place the tofu slices on a baking sheet with a fish spatula. Bake for ⏱️ 15 minutes, then broil on the top rack for 1–⏱️ 2 minutes, watching closely, until golden brown on top.
6
Carefully transfer the tofu to a serving plate and finish with the scallion-ginger sauce.
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