Tofu Crisps
- Ready In:
- 24mins
- Ingredients:
- 9
- Yields:
-
32 pieces
ingredients
- 1⁄2 cup mirin
- 1⁄4 cup mild soy sauce
- 1 (20 ounce) package firm tofu, drained
- garlic salt
- pepper
- 1⁄3 cup flour
- 2 eggs, beaten
- 1 1⁄2 cups panko breadcrumbs
- oil (for frying)
directions
- Bring mirin and soy sauce to a boil for dipping sauce. Set aside to cool.
- Cut tofu lengthwise into fourths. Drain on absorbent paper for 15 minutes. Sprinkle each slice with garlic salt and pepper. Cut each in half again lengthwise and into fourths crosswise.
- Dredge in flour, dip in eggs, and coat with panko.
- Heat 1 1/2 inches of oil in skillet. Fry tofu until golden brown, about 2 minutes on each side; drain on paper.
- Serve warm with dipping sauce.
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Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation!
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