Tofu fillet with tartar sauce for FryDay!!😄
This is another big hit in my family after I made my tofu katsu😆 This time, I served it with tartar sauce & a side of refreshing cucumber salad.😋
Recipe (2 servings)
~ 1 pack of firm tofu, drained
~ 2 slices of vegan cheese (used @followyourheart brand)
~ oil for frying, salt & black pepper to taste
✔️Batter: Separate these ingredients in different plates – 1/3 cup rice flour/all purpose flour, 1/3 cup chickpea water/aquafaba, panko crumbs
🍃Tartar sauce: Whisk together 1/4 cup vegan mayo, 2 teaspoons sweet pickle relish/finely chopped apple, lemon juice from 1/2 lemon until well combined. Season with salt if needed.
🍃Cucumber sides: 1 cup sliced small Persian cucumbers marinated with 1 tablespoon rice vinegar & 1 teaspoon maple syrup, refrigerate until ready to use
✔️Set up your batter station & add a little water to your panko crumbs.
Slice tofu horizontally, so you get two blocks, season with salt and black pepper. Then, cut each half again horizontally but don’t cut all the way, leaving some space to hold the cheese. Slide cheese in between. Do the same for the other half.
Dredge fillet in flour, pat and remove excess, then chickpea water (be sure all sides are coated), finally pack all sides in wet panko crumbs.
I did shallow pan fry in med heat, where oil covers half of the tofu. Fillet is ready when all sides are golden brown. Place fried fillet on paper towel to absorb excess oil. Cut into 4 sections for each plate. Serve with tartar sauce & a side of crunchy cucumbers.
*May be able to do in air fryer, haven’t tried it yet.
Hope you like this dish & have a lovely day. Styling inspired by @foodminimalist🙏🏻
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