Panko Crusted Tofu with Wafu and Sesame French Beans
Put a little Tofu in your tummy….I promise it tastes better than you might think!
My usual routine when I travel is to buy magazines at the airport. I actually look forward to this ritual every time I’m flying anywhere. First off I’m a magazine addict and I almost salivate with excitement over opening a fresh one. I’m actually a little crazy that way. When I get a new cookbook I won’t even let anyone open it until I’ve read it cover to cover. After that I’m ok with people touching them lol!
So on my way to Mexico I picked up a copy of Ricardo and Food Network Magazine. Ricardo is a Canadian Chef based out of Quebec. I’ve been a fan for years and admire his simple no fuss approach to cooking. All his recipes are user friendly and often something I can adapt to serve the family, not just quests. Of course as a Canadian I appreciate some of his takes on our classics as well.
This particular recipe isn’t complicated in any way or particularly inventive but sometimes the simple things and the way they’re put together just work and we don’t always come up with the combo!
My husband isn’t a big fan of tofu and is definitely a big meat eater but he really liked this recipe….Ok so I may have given him a piece of grilled chicken with it too. 😛
Even try this tofu mixed into your favorite Thai salad or a stir fry!
- ½ cup Mayomaise
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoons sambal olek
- 1 teaspoon kecap manis (found in Asian markets)
- 1 clove garlic, chopped
- ½ cup all purpose flour
- ½ teaspoon Onion powder
- ¼ teaspoon Caynne pepper
- 2 eggs, lightly beaten
- 2 cups Panko crumbs
- Cooking spray
- 1lb extra firm tofu, cut into 8 x2x1 inch strips, patted dry
- 1lb French beans, blanched
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 4 cups cooked basmati rice
- Mix all ingredients together and place in a bowl to serve.
- Place flour and eggs in 2 separate shallow bowls. Place panko crumbs combined with cayenne and onion powder in a third shallow bowl.
- Roll tofu in flour, then dip in eggs and finally roll in panko mixture.
- Generously spray each piece of tofu and in a non-stick skillet over medium heat brown all tofu, turning to brown each side. You will likely have to do it in batches. Season with salt and pepper. Keep warm in a 300 degree oven.
- Wipe out pan and add sesame oil, beans and soy sauce. Toss until beans are hot. Sprinkle with sesame seeds.
- Divide beans among plates, top with tofu. Serve with Wafu dressing and basmati rice.