CRISPY TOFU WITH TERIYAKI MUSHROOMS
This dish can convert any devout carnivore into a tofu lover. It is so crispy and light with a deep umami flavor from the mushrooms highlighted by a sweet teriyaki sauce.
CRISPY TOFU WITH TERIYAKI MUSHROOMS RECIPE makes 1 shareable serving
INGREDIENTS
CRISPY TOFY
1 block of medium soft tofy
1 cup plain Panko crumbs
1/2 cup corn starch
1 egg
2 cups neutral oil like vegetable or corn, not olive
salt and pepper (white pepper preferred)
TERIYAKI MUSHROOM
4-6oz of shiitake mushrooms (can substitute any other mushroom you have) sliced
1/4 cup bok choy roughly chopped
1 cup water + 1/4 cup
1/2 cup soy sauce
1/4 cup brown sugar
1 tbsp fresh ginger finely grated
2 cloves of garlic finely grated
2 tbsp corn starch
salt and pepper
DIRECTIONS
Begin by preparing the tofu. Cut the block into large cubes. I usually cut it once length wise on each side (imagine it like 4 sticks of butter in a block) and then cut 3 times width wise making 12 large cubes. This is totally preference based so cut it how you like!
It is best to fry tofu when it has had time to dry. The best way is to press the cubes between two cutting boards lined with a lint free towel or a thick padding of paper towel for at least 30 minutes-1 hours BUT I am usually too lazy to do this so I try to give them a firm press and pat with some paper towels and that’s that.
Prepare the dredging station. Things can start to get messy here to staying on top of organization will help your sanity. In one shallow dish place 1/2 cup of cornstarch and season with 1 tsp of salt and 1/2 tsp pepper. In a medium bowl or dish, beat the egg and thin slightly with a splash of water. In the final shallow dish add the panko crumbs and season with 1 tsp of salt.
Now bread your tofu cubes. Dust them in the corn starch, dip and coat with egg, and roll in the panko crumbs pressing the crumbs with a light pressure onto the tofu. Set them aside.
To a wide and deep sauce pot, add the neutral oil and bring it to a medium-high heat. You want it to be 350F so you can check with a thermometer or do the water drop test. If you sprinkle a small amount of water on the oil and it sizzles and dissipates almost immediately, it’s ready.
Shallow fry the tofu cubes. Depending on how deep your oil is you will need to flip the tofu a few times to make all the sides golden. Set the fried tofu aside either on a cooling rack or a plate lined with paper towel.
TERIYAKI MUSHROOM
To a small sauce pan with 1/2 tbsp of oil sautée the sliced mushrooms until they soften. Add the grated ginger and garlic and cook 1-2 minutes.
Add 1 cup of water, soy sauce, and brown sugar. Bring to a simmer and mix until the brown sugar dissolves.
To the simmering sauce add the bok choy and wilt.
In a small cup, mix 2 tbsp of corn starch with 1/4 cup of cold water. Mix to make your slurry and pour the slurry into the sauce pan. Mixing continuously, bring the sauce up to a hard simmer allowing the corn starch to thicken the sauce 2-3 minutes. Season with salt and pepper to taste.
Spoon the mushroom teriyaki onto a plate, placing the fried tofu over top. You can serve this as is or add whatever toppings you like! Things like green onions, kewpie mayo, sesame seeds, or bonito flakes work great!
