Breaded Tofu Cutlets
Submitted by sleekcs
Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThe secret to these tofu cutlets is freezing the tofu first, then thawing it. Freezing transforms the internal structure, creating a network of ice crystals that leave behind a spongy, chewy texture once thawed and pressed dry. It’s the difference between soft, crumbly tofu and something that actually holds up to breading and frying.
After pressing, the slices simmer in a ginger and soy sauce marinade for 20 minutes. The freeze-thaw texture soaks up that savory liquid like a sponge, flavoring the cutlets all the way through. You won’t get this kind of absorption with fresh tofu.
The breading is a three-step dredge: whole wheat flour, a blended soft tofu batter (no eggs needed), and fine cornmeal. That cornmeal outer coat fries up with a serious crunch that stays crispy longer than standard breadcrumbs. Serve with tartar sauce and fresh parsley for a vegan take on a fried fish platter.
Pro Tips
- Freeze the tofu for at least 48 hours. Shorter freezing doesn’t fully transform the texture. The tofu should turn a light amber color when properly frozen.
- Squeeze the thawed tofu thoroughly between plates. Every drop of water you press out is room for the marinade to soak in.
- Gently press each marinated slice between your fingertips before breading. Excess marinade makes the flour coating gummy instead of crisp.
- Get the oil properly hot before frying. The cornmeal coating should sizzle on contact. If it doesn’t, the oil is too cool and the cutlets will absorb grease.
Variations
- Shallow fry for a lighter version, or deep fry for maximum crunch all around.
- Use panko breadcrumbs instead of cornmeal for a lighter, flakier coating.
- Serve in a sandwich roll with shredded cabbage and vegan tartar sauce for a tofu po’boy.
Ingredients
Directions
To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot water.
After about 15 minutes, drain bowl and add more hot water.
Repeat process until tofu is soft.
Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water.
Cut tofu horizontally into ½ inch thick slices.
In large shallow pot, combine water, ginger, and soy sauce.
Simmer sliced tofu in the marinade for 20 minutes.
With large spatula, remove tofu.
Gently squeeze out excess liquid by pressing tofu between fingertips.
Set aside.
To make dip, combine soft tofu, ½ cup water, and 2 Tb soy sauce in blender or food processor; pour this batter onto large flat plate.
Place whole-wheat flour in a second flat plate and cornmeal on a third.
Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal.
Heat oil to sizzling in large skillet and deep or shallow fry (as you prefer) each cutlet until both sides are golden brown.
Drain on paper towels.
Serve with dollop of tartar sauce and sprig of fresh parsley.
To freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hours before thawing.
The color of frozen tofu will be a light amber, and when cooked, its texture will be pleasantly chewy.
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