The key to crispy tofu isn’t pressing all the water out of the slab or frying it in a lot of oil—it’s coating the tofu in Kewpie Mayonnaise. Once these mayo-covered slices of tofu are slid into the oven, the oil in the condiment ends up frying the tofu, no eggy dredge or deep-fry needed. The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. This dish comes together in 20 minutes, making it a strong contender for a busy weeknight dinner—the tofu can be roasted alongside a tray of vegetables for a complete meal.
Recipe information
Total Time
20 minutes
Yield
2 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Make the scallion-ginger sauce: In a small bowl, combine ¼ cup (25 g) finely minced scallions, 3 Tbsp. (40 g) finely minced ginger, ⅓ cup (80 ml) toasted sesame oil, and ½ tsp. salt. Mix thoroughly and season as needed.
Step 3
Pat one 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm), dry with paper towels.
Step 4
In a small bowl, mix 6 Tbsp. (90 ml) Kewpie Mayonnaise with remaining 1½ tsp. salt. Brush to coat all sides of the tofu slices with the mayonnaise mixture, and then apply the rest of the mixture to the top of the tofu slices. Sprinkle 1 cup (100 g) panko bread crumbs to cover the tops.
Step 5
Place the tofu slices on a baking sheet with a fish spatula. Bake for 15 minutes, then broil on the top rack for 1–2 minutes, watching closely, until golden brown on top.
Step 6
Carefully transfer the tofu to a serving plate and finish with the scallion-ginger sauce.
Recipe notes
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