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Gingery Miso & Panko Crusted Tofu

Gingery Miso & Panko Crusted Tofu

Cooking Time: 30 mins

Serves: 4-6

What You Need:

  • 8 oz firm tofu
  • ¼ cup flour
  • 1 tbsp cornstarch
  • Haven’s Kitchen Gingery Miso Sauce
  • 1 cup panko breadcrumbs
  • ¼ cup white sesame seeds
  • 2 scallions, thinly sliced for garnish

How To Make Them:

  1. Cut tofu into ½ inch thick slices and press most of the liquid out by placing sliced tofu between two plates weighed down with a can for at least 15 minutes. Drain the liquid from tofu.
  2. Create your breading station. Using three bowls, mix together flour and cornstarch in one bowl. Pour ½ pouch of Gingery Miso sauce in another bowl. Mix together breadcrumbs and sesame seeds in the final bowl.
  3. Dredge the tofu slices first in the flour mixture, coating both sides, then in the sauce and finally the breadcrumb mixture.
  4. Using a non-stick skillet under medium high heat, add 2 tbsp of oil, just enough to cover the bottom of the pan.
  5. Cook for about 3-5 minutes on each side until golden brown and crunchy.

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