Crispy Tofu Steaks with Ginger Vinaigrette

• Vegetarian

• Produce

  • 3 tbsp Ginger, fresh
  • 3 tbsp Scallion

• Refrigerated

  • 1 Egg, large
  • 1 14-ounce package Tofu, firm

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 2/3 cup Canola oil
  • 1 tbsp Distilled white vinegar

• Bread & Baked Goods

  • 1 cup Panko

Found on foodandwine.com

Description

Ingredients

• 3 tablespoons minced peeled fresh ginger
• 3 tablespoons minced scallion
• 1 tablespoon distilled white vinegar
• 2/3 cup canola oil
• Kosher salt
• 1 large egg
• 1 cup panko
• One 14-ounce package firm tofu, drained and sliced 1 inch thick

Directions

• In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt. Beat the egg in a medium bowl. Spread the panko on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the remaining 1/3 cup of oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Season with salt and serve with the ginger vinaigrette.