"The key to crispy tofu isn't pressing all the water out of the slab or frying it in a lot of oil-it's coating the tofu in Kewpie Mayonnaise. Once these mayo-covered slices of tofu are slid into the oven, the oil in the condiment ends up frying the tofu, no eggy dredge or deep-fry needed. The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside."
"Once these mayo-covered slices of tofu are slid into the oven, the oil in the condiment ends up frying the tofu, no eggy dredge or deep-fry needed. The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. This dish comes together in 20 minutes, making it a strong contender for a busy weeknight dinner-the tofu can be roasted alongside a tray of vegetables for a complete meal."
Coating tofu in Kewpie mayonnaise uses the condiment's oil to crisp the tofu in the oven, eliminating the need for deep-frying or an egg dredge. The method removes the requirement to press all the water from the slab before cooking. Rolling the mayonnaise-coated slices in panko produces a crunchy, textured exterior while preserving a pleasantly squishy interior. Total cook time is roughly 20 minutes, enabling a quick preparation. The tofu can roast on the same tray as vegetables for a complete meal, making the approach well suited to busy weeknight dinners.
Read at Epicurious
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