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WHAT YOU’LL NEED:

• 14 oz. package soft tofu
• 1/3 C. flour
• salt and pepper
• 1 egg
• 1 T. soy sauce
• 1 C. canola oil
• soy sauce
• Panko (Japanese style breadcrumbs)
• chili paste
• chopped scallions

LET'S COOK

Drain the tofu and slice into ½ inch thick cuts. Mix the flour in a pie plate with some salt and pepper. Whip the egg in a shallow bowl with the soy sauce. In yet another shallow bowl, measure out about ¾ C. of Panko.

Heat the oil over a medium high burner in a shallow, heavy gauge pan. Begin by first dusting the tofu slices in the seasoned flour, one at a time. Next, drop each flour dusted slice into the egg wash and coat it evenly. Finally, place the tofu slices in the Panko and liberally pat on both sides to evenly coat with the Japanese style breadcrumbs.

Slide the breaded tofu slices into the hot canola oil and cook on both sides until evenly golden brown. Serve as an appetizer or an entrée with a spoonful or two of soy sauce made spicy with the chili paste and scallions.

MORE IDEAS:

Panko is available in the Asian section of grocery stores. It’s sold in a clear, crinkly bag.

A bit of grated fresh ginger mixed into soy sauce and garnished with chopped scallions is also a fine sauce for this dish.