Crisp Panfried Tofu

Makes: 4 to 8 servings

Time: 20 minutes

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Panfrying tofu yields an almost baconlike texture without a lot of extra oil or work. For super-crunchy, chiplike wafers, slice the tofu as thin as you can; if you want a crisp-tender texture, cut thicker pieces. Add it to hot dishes, sandwiches, salads, or serve with a simple sauce (see “12 Toppers and Dipping Sauces for Precooked Tofu or Seitan,” page 490).

• 2–3 tablespoons good-quality vegetable oil
• 1–2 pounds tofu, sliced crosswise ¼ to 1 inch thick (see headnote) and patted dry
• Salt (optional)

1. Put the oil in a large, deep skillet over medium heat. When it’s hot, carefully add the tofu, taking care not to crowd the slices; you’ll have to work in batches.
2. Cook until the bottoms are crisp and golden, 3 to 4 minutes, then carefully flip and cook the other side. As they finish, transfer the slices to paper towels and sprinkle with salt if you like. Use or cool, cover, and refrigerate for up to 3 days.

Panko-Crusted Panfried Tofu Great on top of pretty much any rice or noodle dish (but not vegan): Put 1 cup all-purpose flour in a shallow bowl; beat 1 egg in another shallow bowl. Dredge tofu slices in the flour, then the egg, then in 2 cups panko bread crumbs. Proceed with the recipe.