Happy New Year, everybody!
With the new year comes resolutions, and one of mine is definitely to cook more (and blog about it!) I got in some early practice today and made my favorite tofu dish to date: Tofu Dippers.
Tofu takes some practice, both in preparation and in appreciation. A bad tofu experience can make it difficult to appreciate this versatile wonder-food. Yes, I just called tofu a wonder-food. It really can be! One thing that has definitely helped me is the Tofu XPress (tofu press). It’s so much easier than the old stack-books-on-a-plate-on-top-of-towels-on-the-tofu method. Properly pressed tofu is the key to it absorbing all of the goodness of marinades, as well as to keeping it firm and not mushy.
In this case, my dear friend tofu appeals to two of my favorite food styles: finger-foods, and dip-able things. Preparation was not nearly as messy as I had anticipated, and the result was so good that… well, I ate the entire block of tofu in one sitting. Whoops. Who needs side dishes, anyway?
I served my tofu dippers with an avocado ranch sauce (from page 38 of Vegan Sandwiches Save the Day) – basically, a dipping sauce of avocado, vegan mayo, parsley, thyme, and dill. But they would be just as awesome with ketchup or regular ranch dressing.
Without further adieu, here is the recipe:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Keywords: bake appetizer entree vegetarian tofu
Ingredients (2-4 servings)
- 1 block of extra firm tofu, pressed
- 1 cup panko bread crumbs
- 1/2 tablespoon garlic salt
- 1/4 teaspoon chili powder
- 1/4 cup cornstarch
- 2 eggs, beaten, or equivalent egg whites/egg beaters
Preheat the oven to 400F.
Mix together bread crumbs, garlic salt, and chili powder.
Prep the dipping station with 3 shallow bowls. First bowl: corn starch. Second bowl: eggs. Third bowl: bread crumb mixture.
Slice tofu into 1/4 inch thick pieces.
Dip each tofu slice into the corn starch, then the eggs, then the bread crumbs. Tip: keep your left hand as a “dry” hand to grab the tofu and dip it in the corn starch. Then use your right hand as a “wet” hand to dip the tofu into the eggs and bread crumbs.
Set each breaded slice onto a baking sheet lined with parchment or lightly oiled/sprayed.
Bake at 400F for 20 minutes, then flip tofu and bake an additional 5-10 minutes. Breading should be lightly browned.
Serve with your favorite dipping sauce.