Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of panko breadcrumbs
- 1 cup of grated Danbo cheese
- 1/4 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 2 eggs, beaten
- 2 tbsp of vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Food processor or grater
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drain the tofu and pat it dry with paper towels. Cut the tofu into 1/2-inch thick slices.
3. In a food processor or grater, grate the Danbo cheese and set it aside.
4. In a mixing bowl, combine the panko breadcrumbs, grated Danbo cheese, garlic powder, onion powder, salt, and black pepper.
5. In another mixing bowl, whisk the eggs.
6. In a third mixing bowl, add the flour.
7. Dredge each tofu slice in the flour, shaking off any excess.
8. Dip each tofu slice in the beaten eggs, making sure to coat both sides.
9. Press each tofu slice into the panko and cheese mixture, making sure to coat both sides.
10. Place the coated tofu slices on the prepared baking sheet.
11. Drizzle the vegetable oil over the tofu slices.
12. Bake the tofu for 20-25 minutes or until the crust is golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 322
Total fat: 19g
Saturated fat: 10g
Cholesterol: 107mg
Sodium: 624mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugar: 1g
Protein: 17g
Substitutions for ingredients:
- Instead of Danbo cheese, you can use any other hard cheese like Parmesan or cheddar.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- You can add spices like paprika, cumin, or chili powder to the panko mixture for extra flavor.
- Instead of tofu, you can use chicken breasts or fish fillets.
Tips and tricks:
- Make sure to press the panko mixture onto the tofu slices firmly to ensure a crispy crust.
- You can use a non-stick baking sheet or spray the baking sheet with cooking spray to prevent sticking.
Storage instructions:
Store any leftover Danbo-Crusted Tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the leftover tofu, place it on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Danbo-Crusted Tofu on a bed of mixed greens or with a side of roasted vegetables.
Garnishes:
Garnish the tofu with chopped fresh herbs like parsley or cilantro.
Pairings:
Pair the Danbo-Crusted Tofu with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the Danbo-Crusted Tofu with a side of roasted sweet potatoes or steamed broccoli.
Troubleshooting advice:
- If the crust is not crispy enough, you can broil the tofu for 1-2 minutes at the end of the cooking time.
- If the crust is falling off the tofu, make sure to press the panko mixture onto the tofu slices firmly.
Food safety advice:
Make sure to cook the tofu to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Danbo cheese is a semi-hard cheese that originated in Denmark. It has a mild and nutty flavor and is often used in sandwiches and salads.
Flavor profiles:
The Danbo-Crusted Tofu has a crispy and savory crust with a mild and nutty flavor from the Danbo cheese.
Serving suggestions:
Serve the Danbo-Crusted Tofu as a main dish for a vegetarian dinner or as an appetizer for a party.
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Region: Japanese