The very delicious panko crumbed tofu/ vegetarian dim sim
I absolutely love eating tofu although I do understand for some reason it is not to everyone’s taste. When my husband takes the kids away camping and I am left to just cook for myself, I usually do something with tofu. I find it light and refreshing to eat and as it is also a great source of protein. It also helps to keep me full for longer so I can sit reading or writing well after I would normally have to pause and feed everyone.
This version of panko crumbed tofu aims to keep everyone happy because who doesn’t enjoy the salty crunch of fried panko crumbs?
The first time I served them to my family I told them they were vegetarian dim sims. Maybe this is stretching the truth a little bit but it meant they gave them a try and nearly everyone enjoyed them. Mr Fussy-5 was the usual exception.
Serve these lovely little morsels straight from the piping hot oil for best results.
I sometimes keep them to add to a salad the next day but they are definitely not as good.
Use beautiful silken tofu for the optimum result. You will have to work carefully in order to keep the shape of the tofu but it will be worth the effort.
250 grams of silken tofu
1 egg, beaten gently
1 tablespoon of soy sauce
1/4 teaspoon of Chinese 5 spice
1 cup of panko crumbs
oil for frying
- Mix together the soy sauce and 5 spice.
- Cut the tofu into even sized cubes and sit it in the marinade while you prepare everything else.
- Pour the beaten egg into a bowl and the panko crumbs into another bowl.
- Dip the tofu squares into the egg and then roll in the panko crumb being careful not to let it break up.
- Heat a couple of cm’s of oil in a heavy based pan and then gently fry the tofu on both sides until browned and crispy.
- Serve scattered with some fresh coriander, mint and a diced red chilli and top with roasted peanuts. Or just eat as it is.
I am also really very keen to make these Tofu hamburgers with daikon and ponzu by the genius and ever calm Adam Liaw.
I recently watched a cooking show where they visited an Australian company that makes tofu from scratch. It was a very interesting process although I don’t think I will be making my own any time soon. If you want to give it a try you could use this recipe.
I definitely want to know how it goes for you and if it is worth it.
In the mean time I will stick with my panko crumbed version.
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