Serves 2
45 min
Crispy Tofu with Citrus Soy
Recipe GLPR86e7c7e40031aa
Golden-fried firm tofu with a crispy panko crust served with a bright, umami-rich citrus soy glaze. The tofu is pan-fried until deeply browned on both sides, then finished with a tangy sauce combining fresh lemon and orange juice, ginger, mirin, and rice wine vinegar. A perfect balance of crispy texture and refreshing citrus flavors that works beautifully as a vegetarian main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 large block firm tofu, drained and pat dry
1 egg yolk
1/2 cup panko breadcrumbs, finely ground
1 Tbsp soy sauce
1/4 cup fresh orange juice
1 juice of 1 fresh lemon
1 zest of 1 lemon
1/2 tsp fresh grated ginger
1 Tbsp mirin
1/2 tsp rice wine vinegar
salt and pepper to taste
1-2 Tbsp neutral cooking oil for frying
Directions
Prepare the citrus soy glaze by combining the lemon juice, orange juice, soy sauce, mirin, rice wine vinegar, and freshly grated ginger in a small saucepan. Bring to a simmer over low heat and cook for 5 minutes, allowing the flavors to meld and concentrate slightly.
Remove the saucepan from heat and stir in the lemon zest. Season the glaze with salt and pepper to taste. If desired, add a splash more rice wine vinegar for additional tanginess. Set aside until ready to serve.
While the glaze simmers, slice the firm tofu block horizontally in half to create two thinner rectangular pieces. Pat each piece completely dry with paper towels.
Place the panko breadcrumbs in a shallow dish. Beat the egg yolk lightly in another shallow dish. Working with one tofu piece at a time, brush or dip both the top and bottom surfaces with the beaten egg yolk until evenly coated.
Immediately press both sides of the egg-coated tofu firmly into the panko breadcrumbs, ensuring an even, compact coating. Repeat with the second tofu piece. Allow the coated tofu to rest for a minute so the coating adheres.
Heat 1 to 2 tablespoons of neutral cooking oil in a nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully slide the tofu halves into the pan, keeping them separated so they do not touch.
Fry the tofu for 2 to 4 minutes on the first side, without moving it, until a deep golden-brown crust forms. Carefully flip and fry the second side for another 2 to 4 minutes until equally crispy and golden. Adjust the heat as needed to prevent burning while achieving a deep crust.
Transfer the crispy tofu to serving plates. Drizzle or spoon the warm citrus soy glaze over the top. Serve immediately, optionally accompanied by fresh salad greens.
