Panko Tofu with Black Vinegar Sake Dipping Sauce
An easy recipe for panko crusted tofu and a yummy black vinegar dipping sauce to go with it.
Servings: 4 people
Calories: 3179kcal
Ingredients
Panko Tofu
- 1 block firm tofu cut into 1 inch pieces
- 2 cups panko breadcrumbs
- 1 tbsp pepper
- 2 tbsp salt
- 2 tbsp garlic powder
- 2 eggs
- 6 cups vegetable oil
- 2 tbsp green onions minced
Black Vinegar Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp black vinegar
- 2 tbsp Just Date Syrup optional
- 1 tbsp sake
- 2 tbsp honey
- 1 tsp corn starch
- 1 tbsp water
Instructions
- Mix together the soy sauce, sesame oil, black vinegar, Just Date Syrup, sake, honey, corn starch, and water in a small sauce pan. Heat over low heat for 1-2 minutes to burn off the alcohol. You can tell the alcohol has been burned off if you can't smell it anymore.
- Put 2 paper towels on a baking sheet. Put the tofu on top and cover with 2 more paper towels. Place a baking sheet on top to press all the water out of the tofu. Let it sit for 30 minutes.
- Mix the panko breadcrumbs, pepper, and salt in a large bowl. Beat the eggs in another bowl. Dip the tofu first in the eggs and then cover with panko breadcrumbs. Set aside.
- Heat vegetable oil over medium high heat until it reaches 300 degrees F. Use a deep fry thermometer to help you measure the temperature of the oil.
- Fry the tofu in batches - about a quarter of the batch of tofu at a time. After frying, place them on paper towels to absorb the excess oil.
- Sprinkle green onions on top for garnish.
Nutrition
Calories: 3179kcal | Carbohydrates: 39g | Protein: 18g | Fat: 342g | Saturated Fat: 269g | Cholesterol: 82mg | Sodium: 4250mg | Potassium: 186mg | Fiber: 3g | Sugar: 11g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 4mg