Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 I just discovered the wonderfulness (word? ;-)) of panko (japanese bread crumbs)!!!I am so excited about this product and have used it the last two nights. It made the best tofu. As usual I don't have any measurements but can approximate the directions. Panko-fried tofu: 1 package drained extra firm Chinese style tofu. (Your choice of flavoring) sesame oil Plate of panko crumbs egg replacer for 1 egg 2-3 tablespoons water salt vegetable oil First I drained and sliced the tofu into thin strips (think steak fries). I heated about two tablespoons of seasame oil in a frying pan and fried the tofu with teriyaki stir fry sauce until the tofu was crispy on both sides. I mixed the egg replacer with the water and a little salt. I dipped the fried tofu into the " egg " mixture and then coated the tofu with panko crumbs (i mixed a little bit of salt with the crumbs). I then heated about a half inch of oil in a skillet and fried the tofu until it was brown and crispy. I absolutely love the texture of this tofu... almost like chicken strips. We also made tofu fritters with panko, kale, spices, and vidalia onions and served that up with some fava beans. Yum. I can't believe I didn't know about this stuff sooner! Whitney Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 GB- Panko crumbs are flaky compared to regular bread crumbs. They can be found in the Japanese section of most grocery stores (although our local Whole Foods doesn't have them) or oriental markets. Marissa- I hope you enjoy it... I may try a smoky flavor next time with my liquid smoke. Whitney --- greatyoga <greatyoga wrote: > Whitney, > > What's the difference between panko crumbs and other > bread crumbs? > Where do you get them ? Do you make them? > > Thanks > GB > , > " talons_n_nails " > <talons_n_nails wrote: > > > > Can't ait to try this. I habe had tempura > vegetables fried in it > so > > this will be a new one for me. > > Marissa > > > > > > , whitney > <starrypryncess@> > > wrote: > > > > > > I just discovered the wonderfulness (word? ;-)) > of > > > panko (japanese bread crumbs)!!!I am so excited > about > > > this product and have used it the last two > nights. It > > > made the best tofu. As usual I don't have any > > > measurements but can approximate the directions. > > > > > > > Panko-fried tofu: > > > > > > 1 package drained extra firm Chinese style tofu. > (Your > > > choice of flavoring) > > > sesame oil > > > Plate of panko crumbs > > > egg replacer for 1 egg > > > 2-3 tablespoons water > > > salt > > > vegetable oil > > > > > > First I drained and sliced the tofu into thin > strips > > > (think steak fries). I heated about two > tablespoons of > > > seasame oil in a frying pan and fried the tofu > with > > > teriyaki stir fry sauce until the tofu was > crispy on > > > both sides. I mixed the egg replacer with the > water > > > and a little salt. I dipped the fried tofu into > the > > > " egg " mixture and then coated the tofu with > panko > > > crumbs (i mixed a little bit of salt with the > crumbs). > > > I then heated about a half inch of oil in a > skillet > > > and fried the tofu until it was brown and > crispy. > > > > > > I absolutely love the texture of this tofu... > almost > > > like chicken strips. We also made tofu fritters > with > > > panko, kale, spices, and vidalia onions and > served > > > that up with some fava beans. Yum. I can't > believe I > > > didn't know about this stuff sooner! > > > > > > Whitney > > > > > > > > > > > > > Tired of spam? Mail has the best spam > protection around > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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