Before you plan on making this crispy pile of deliciousness, you first have to cut a slit down one side of the packaging. Drain the liquid out, then freeze for minimum 3 days. This process is the only way to reduce the water content of the soaked tofu, which is what can make it "squishy" or "mushy".
1/2c panko
2T Parmesan
1t onion owner
1t garlic powder
1/2t lawrys
1/2t table salt
Dusting of cayenne
Coconut oil (retains its "structure" in high heat unlike other oils that break down and can become carcinogenic), or another oil
When ready, thaw and drain water. Place the cube on a cutting board and cut in half. Then cut the 2 halves in half. Then cut those quarters into halves, giving you 8 pieces. Lay those flat and cut in half again to give you 16 "sticks".
Place the sticks on one half of a towel, then fold over and press. This squeezes put even more of the liquid.
While heating 2-4T coconut oil until liquid and hot into a pan, mix all dry ingredients into a bowl. Whisk eggs into a separate bowl.
Roll the sticks in eggs, then breaking mixture and place in pan. Cool until golden or browned, then flip and repeat. After they are cooked, place on a paper towel to drain excess liquid.
Pick a dipping sauce, or cut up into a salad, soup, stir fry , or other dishes!
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