Crispy Tofu with Chili Sauce
2 servings
30 minutes
Crispy tofu with chili sauce is a vibrant dish of Japanese cuisine that combines the tenderness of tofu with the crunchy texture of the coating. Historically, tofu is an important part of Japanese gastronomy as its mild flavor perfectly absorbs the aromas of spices and sauces. The panko breadcrumb coating gives the tofu pieces an appetizing crispy crust, while the sweet chili sauce adds zest and a hint of spiciness. This dish is perfect for a light dinner or snack, especially when paired with fresh vegetables and rice. The preparation is simple but requires attention to detail to achieve the perfect balance of textures. Served hot with small bowls of dipping sauce that enhance the flavor of each bite.
1
Cut the tofu into 4 rectangles, 1 cm thick. Pat dry with a paper towel to remove excess moisture. In a small bowl, mix the spices, salt, and flour. In another bowl, lightly beat the egg, and in a third, place the breadcrumbs. Coat the tofu pieces first in flour, then in egg and breadcrumbs. Then again in egg and breadcrumbs to create a good layer of breading.
- Tofu: 275 g
- Shichimi togarashi (seven-spice blend): 1 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 25 g
- Chicken egg: 2 pieces
- Panko breadcrumbs: 50 g
2
Pour oil into a wok or pan to one-third and heat to 180 degrees. Fry the tofu until golden brown. Then transfer to a paper towel.
- Vegetable oil: to taste
3
Divide into 2 plates and serve, placing small bowls of sauce nearby.
- Sweet chili sauce: 50 ml