Krispig tofu med schalottenlök-ingefärssås
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Krispig tofu med schalottenlök-ingefärssås

Tofun är knaprig på utsidan, delvis tack vare en utsida strödd med panko, och mjuk-på-ett-bra-sätt på insidan. Den är också klar på 20 minuter.

🍽️2 portioner
2.5
🇺🇸 Amerikansk

👩‍🍳 Gör så här

  1. 1
    Preheat the oven to 425°F (220°C).
  2. 2
    Make the scallion-ginger sauce: In a small bowl, combine ¼ cup (25 g) finely minced scallions, 3 Tbsp. (40 g) finely minced ginger, ⅓ cup (80 ml) toasted sesame oil, and ½ tsp. salt. Mix thoroughly and season as needed.
  3. 3
    Pat one 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm), dry with paper towels.
  4. 4
    In a small bowl, mix 6 Tbsp. (90 ml) Kewpie Mayonnaise with remaining 1½ tsp. salt. Brush to coat all sides of the tofu slices with the mayonnaise mixture, and then apply the rest of the mixture to the top of the tofu slices. Sprinkle 1 cup (100 g) panko bread crumbs to cover the tops.
  5. 5
    Place the tofu slices on a baking sheet with a fish spatula. Bake for 15 minutes, then broil on the top rack for 1–2 minutes, watching closely, until golden brown on top.
  6. 6
    Carefully transfer the tofu to a serving plate and finish with the scallion-ginger sauce.