Tofu is one food that my family and I consume a lot. We love tofu for their subtle taste as well as for their health benefits. That being said, I try to incorporate it in my cooking as much as possible. Tofu comes in different textures: soft, medium, firm and extra firm. They can be used in many different ways. I use them for stir-fry, soup or even for dessert. This recipe turns the simple tofu into a crunchy and savory dish. The tofu squares are first rolled in seasoned flour, dipped in egg mixture and lastly, coated with Japanese breadcrumbs. They are then fried until crispy and browned and then served with a savory mushroom sauce. The crispy tofu reminds me of a dish that I usually order at a Japanese restaurant. They are prepared similarly except the one from the restaurant uses a softer tofu and is served without a sauce. The tedious part of making this dish is the coating and frying of each tofu squares. It was worth the time and effort because in the end you will be rewarded with delicious tofu squares that are crunchy on the outside but soft on the inside. They are already good on its own but topping them with the mushroom sauce makes them even better. Yummy!
Cooking Tips for Perfectly Crunchy Tofu
To achieve that ideal crunchiness, start with extra firm tofu. Pressing the tofu for at least 30 minutes before cooking helps remove excess moisture, allowing the coating to adhere better and ensuring a crispier texture. Use a clean kitchen towel or paper towels to wrap the tofu, placing a heavy object on top to press it down. When it comes to the coating, make sure to season your flour mixture well. A blend of salt, pepper, and perhaps some garlic powder or paprika can add an extra layer of flavor. Fry the tofu in batches to avoid overcrowding the pan. This ensures even cooking and allows each piece to get that desired golden brown color. Lastly, keep the oil at a consistent temperature. If it’s too hot, the coating may burn before the tofu cooks through. If it’s too cool, the tofu will absorb too much oil.
Serving Suggestions and Variations
This crunchy tofu pairs wonderfully with a variety of sides. Serve it over a bed of steamed rice or quinoa for a filling meal. You can also toss it into a fresh salad, adding some vibrant veggies like bell peppers, carrots, and cucumbers. For a twist, consider adding a sprinkle of sesame seeds or a drizzle of sriracha for some heat. If you want to experiment with the mushroom sauce, try adding some sautéed spinach or bok choy for extra nutrition and flavor. For a different take, swap out the mushrooms for a creamy coconut curry sauce. This will give the dish an entirely new angle, making it feel like a different meal altogether. Don’t hesitate to get creative with your toppings or sides to suit your taste.
Frequently Asked Questions
What can I substitute for sake and mirin?
If you don’t have sake, a dry white wine or even a splash of rice vinegar can work in a pinch. For mirin, you can mix a little sugar with some water or use a sweet cooking wine.
How should I store leftover crunchy tofu?
Store any leftover tofu in an airtight container in the fridge for up to two days. To keep the crunch, it’s best to reheat them in an oven or air fryer instead of a microwave.
Can I make this dish ahead of time?
You can prep the tofu by coating it in flour and breadcrumbs ahead of time, then store it in the fridge until you’re ready to fry. Just make sure to fry them right before serving for the best texture.
What can I serve with this crunchy tofu?
This dish pairs beautifully with steamed rice or a fresh salad. You can also serve it with some pickled vegetables for a nice contrast.
What’s the best way to avoid soggy tofu?
Make sure to press the tofu well to remove excess moisture and use a hot oil for frying. Cooking in small batches also helps maintain the oil temperature, giving you that perfect crunch.
Crunchy Tofu with Mushroom Sauce
Ingredients
- 2 350 grams firm tofu block, drained, pat dry with paper towels and sliced into cubes
- 3/4 cup flour seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper
- 2 eggs lightly beaten with 2 tablespoons milk or water
- 1 1/2 cups Japanese breadcrumbs plus more if needed
- oil for deep-frying
For the mushroom sauce:
- 3 tbsp sake
- 3 tbsp mirin
- 1 1/2 tbsp light soy sauce
- 3 tbsp brown sugar
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced or grated
- 2 cups chopped fresh mushrooms shiitake, button, or oyster
- Salt and pepper to taste
Instructions
- Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels.
- Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside.
- In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix well. Season with salt and pepper. Mix well.
- Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.
Notes
Nutrition
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