Tofu Schnitzel
- Level: Intermediate
- Yield: 2 servings (as a main course); 4 servings (as an appetizer); 1/2 cup Sauce
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1754
- Total Fat
- 146
- Saturated Fat
- 20
- Carbohydrates
- 77
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 315
- Sodium
- 1361
- Total: 45 min (includes pressing time)
- Active: 35 min
Ingredients
Tofu:
One 1-pound (453-gram) block extra-firm tofu, drained
3 large eggs
3/4 cup (90 grams) cornstarch
1/2 cup (30 grams) panko breadcrumbs
1/4 cup (30 grams) plain breadcrumbs
1/4 cup (40 grams) grated Parmesan cheese
1 tablespoon (5 grams) chopped fresh flat-leaf parsley
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Zest of 1/2 a lemon
Neutral oil, for frying
Flaky salt, to serve
Lemon wedges, to serve
Sauce:
1/2 cup (115 grams) mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon whole-grain mustard
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Zest and juice of 1/2 a lemon
Kosher salt and freshly ground black pepper
Directions
- To prepare the tofu: Pat the tofu dry, then fully wrap in a thick, clean towel. Place the towel-wrapped tofu on a plate or baking pan. Top with a second plate or pan and weigh it down with heavy cans or books. Set aside and allow to drain of excess moisture for at least 15 minutes.
- Meanwhile, make the sauce.
- To make the sauce: In a small mixing bowl, whisk together the mayonnaise, chives, mustard, garlic powder, cayenne and lemon zest and juice. Season to taste with salt and pepper. Place in the refrigerator until ready to serve.
- To prepare the tofu: Remove the weights, unwrap the tofu and cut it crosswise into 8 to 10 slices that are just over 1/4 inch thick.
- For the dredging: In a medium shallow mixing bowl, whisk together the eggs and cornstarch into a thick slurry until smooth. In a separate medium, shallow bowl, whisk together the panko, plain breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, smoked paprika, salt, cayenne and lemon zest.
- In a large cast-iron pan over medium-high heat, add 1/2 inch of neutral oil.
- Place each slice of tofu into the egg-cornstarch mixture, flipping to ensure each piece is fully coated. Allow the excess to drip off before placing in the seasoned breadcrumb mixture. Pat the tofu into the breadcrumbs, ensuring each slice is completely covered in breadcrumbs. (Add a flake or two of breadcrumbs into the hot oil to test. If it sizzles, it’s ready.) Carefully place the breaded tofu, in batches, into the hot oil to fry for 2 to 3 minutes per side until golden brown and crispy. Remove to a wire rack to cool and drain of excess oil. Season with flaky salt.
- Transfer the tofu to a serving platter. Serve with lemon wedges and the dipping sauce on the side. Serve immediately.
- Refrigerate leftovers in an airtight container for up to 4 days.