Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 I coat yam slices with panko and fry up in the wok. It's so light and delicious. I can't compare it to bread crumbs at all. Guru have you an Asian market in your are? They will have it. Mary , whitney <starrypryncess wrote: > > 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...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 Mary I'll check it out at the Asian market Thanks' GB , " cookin_freak " <cookin_freak wrote: > > > I coat yam slices with panko and fry up in the wok. It's so light > and delicious. I can't compare it to bread crumbs at all. > Guru have you an Asian market in your are? They will have it. > Mary > > > , whitney <starrypryncess@> > wrote: > > > > 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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