Panko-Crusted Yuzu Tofu

Name: Panko-Crusted Yuzu Tofu
Yield: Serves 4
Cuisine: Japanese
Ingredients: 100 g (3½ oz./2 cups) panko breadcrumbs; pinch of salt; shiso cress; 300 ml (1¼ cups) grapeseed (or sunflower) oil, for frying; 1 unwaxed lemon; 1 tbsp mirin; 50 g (2 oz./⅓ cup) plain (all-purpose) flour; 1 large free-range egg; 1 pack firm tofu (drained weight about 340 g/12 oz.); 2 tbsp yuzu juice; 1 tbsp honey (preferably local)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This dish of shallow-fried tofu bites is utterly delicious served in a simple yuzu dipping sauce.

Ingredients

1 pack firm tofu (drained weight about 340 g/12 oz.)
2

Asia
Japan
Starter
Vegetarian

Method

Drain the tofu and wrap in kitchen (paper) towel (without any patterns or marks) to draw out the liquid. Repeat the process with a fresh piece of kitchen (paper) towel and leave to rest while preparing the dipping sauce.

Mix 1 tablespoon of yuzu with the honey and mirin in a bowl. Remove the peel from half the lemon with a peeler, ensuring you only take the peel and none of the white fl