Crispy Tofu

 

Ingredients. I made this on June 9, 2022.  Excellent!  I'll make it again!

• One block firm tofu, drained
• 2 T shoyu
• Juice of one lime
• 2 tsps honey
• 2 scallions (green onions)
• 1/2 tsp sriracha

• 1/2 C panko
• 2 T sesame seeds
• 1 T cornstarch
• 1 tsp garlic salt
• 1 tsp onion powder
• Salt and pepper
• 3 T olive oil

Directions

1. Wrap tofu in a clean dish towel and place on top of a wire rack set inside a rimmed backing sheet.  Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible.  Unwrap and slice lengthwise into 1/2" thick by 1 1/2" wide planks.
2. Whisk the shoyu, lime juice, honey, green onions and sriracha together in a small bowl and set aside.  Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 tsp salt and a few grinds of pepper in a pie dish or shallow bowl.  Press the tofu planks into the panko mixture to coat on all sides.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes.
4. Flip the tofu with a spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more.  Transfer to a platter.
5. Reduce heat to low and add the shoyu mixture to the pan.  Cook until bubbling and slightly thicker, 1 to 2 minutes.  Pour the sauce over the tofu and sprinkle with the green onions.  

My husband, Gerald, is a gardener!  I used his first onion (and stalks) to make this crispy tofu!