Crispy, Tangy Tofu Recipe

Name: Crispy, Tangy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zest and juice (about 1/4 cup) of 1 large lemon, preferably Meyer; Zest and juice of 1 orange; 2 tablespoons carrot juice; 1 tablespoon honey; 1 tablespoon soy sauce; Pinch of cayenne; 3 scant tablespoons rice flakes or fine dry bread crumbs; Pinch of kosher salt; Pinch of freshly crushed black pepper; 1 block silken tofu, drained, then wrapped in paper towels to absorb moisture; 1 egg yolk; 1 generous tablespoon unsalted butter; 1 teaspoon chopped fresh chives (optional)

Servings: persons

Zest and juice (about 1/4 cup) of 1 large lemon, preferably Meyer
Zest and juice of 1 orange
2 tablespoons carrot juice
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne
3 scant tablespoons rice flakes or fine dry bread crumbs
Pinch of kosher salt
Pinch of freshly crushed black pepper
1 block silken tofu, drained, then wrapped in paper towels to absorb moisture
1 egg yolk
1 generous tablespoon unsalted butter
1 teaspoon chopped fresh chives (optional)

1
Put the citrus juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil.
2
Reduce the heat to low and simmer while you prepare the tofu.
3
Put the rice flakes (or bread crumbs), salt, and pepper in a coffee or spice grinder and pulse a few times.
4
Be sure the paper towels have absorbed as much water as possible from the tofu, then slice the tofu along its equator, creating 2 large flattish slabs.
5
Cut each of those in half, giving you 4 pieces.
6
Spoon the egg yolk on one side of each piece and evenly spread the rice-flake crust over them.
7
Heat the butter in a small nonstick skillet over medium heat and saute the tofu, crust side down, for about 5 minutes, until nicely browned.
8
Carefully flip the pieces over with a spatula and briefly cook the other side, about 2 minutes.
9
Pour some of the reduced sauce into a warm plate or shallow bowl and slide the tofu into the center of the sauce, crispy side up.
10
Top with the orange and lemon zest and the chives if desired.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Zest and juice (about 1/4 cup) of 1 large lemon, preferably Meyer, Zest and juice of 1 orange, 2 tablespoons carrot juice, 1 tablespoon honey, and more.

Yes, Crispy, Tangy Tofu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy, Tangy Tofu

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