Breaded tofu is a preparation that combines the soft texture of tofu with a crunchy and flavorful coating, ideal for those seeking vegetarian or vegan options with a delicious touch. Tofu, an ingredient originating from China, dates back more than two thousand years and has become popular in many cuisines around the world for its versatility and high protein value. In Latin America, this dish may have different names and adaptations depending on the country, such as "battered tofu" or simply "fried tofu." In Mexico, for example, it is common to find breaded or battered versions that incorporate local flavors, while in countries like Argentina or Colombia, tofu can be prepared with various spices, adapting to the palates of each region.
The process of breading the tofu and serving it with a special sauce, such as ginger sauce, reflects the fusion between Asian culinary techniques and international preferences. This recipe is perfect for introducing tofu to those who have not yet tried it, presenting it in an attractive way with a flavor balanced between sweet, sour, and spicy, thanks to the combination of ingredients that are part of the sauce and the breading.
How to prepare breaded tofu
Ginger sauce:
In a small saucepan, place the vinegar, sugar, 3/4 cup of water, and the soy sauce.
Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 5 minutes.
Meanwhile, in a small bowl, combine the cornstarch with 1 teaspoon of water.
Add it to the sauce.
Cook the mixture, stirring until it is translucent and thick.
Remove the saucepan from the heat.
Add the ginger.
Use for breaded tofu and stir-fried vegetables.
Tofu:
While the ginger sauce is simmering, cut the tofu into approximately 2.5 cm squares and 0.6 cm thick.
Set aside.
In a medium bowl, combine the flour, wheat germ, and seasonings: thyme, dill, garlic powder, paprika, and black pepper.
In a separate bowl, lightly beat the egg.
Add the milk and the hot sauce.
In a large skillet, heat the safflower oil.
Piece by piece, dip the tofu in the flour, then in the egg mixture, and once more in the flour.
Sauté until lightly golden, about 3 minutes per side.
Serve hot, arranged on a platter with cocktail forks and a bowl of ginger sauce.
Surround the platter with curly lettuce leaves or large sprigs of parsley.
Variations:
Use only the egg white for a lighter breading.
