SEATTLE — Panko chicken is a beloved and crunchy Japanese dish. But what's even better? How about panko *not* chicken? Chef Makini Howell from Plum Bistro has a plant-based recipe fried up with flavor. She joined us from Makini’s Kictchen.
PARMESAN CRUSTED TOFU W/ SPRING POTATO SALAD AND WHIPPED FETA
Ingredients
Potato salad
- 3/4 pound fingerling potatoes, cut in half horizontally (about 2 cups)
- 1/2 red onion, thinly sliced (about 1/2 cup)
- 1/2 cup parsley leaves, packed chopped very large
- 1/2 cup roughly chopped dill, packed chopped large
- ¼ cup olive oil
- 1 lemon, juiced
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Tofu Cutlets
- 2 large slices of tofu marinated in vegan chicken broth for 2-4 hours or overnight
- 1 cup all-purpose flour
- 1 /2 62 teaspoon salt divided
- 1 teaspoon ground paprika
- 1 teaspoon coarsely ground black pepper
- 1 cup Just egg liquid
- 1 1/2 cups panko breadcrumbs
- 1 cup Parmesan cheese
- 3 tablespoons olive oil, plus more as needed
- 1 lemon, cut into wedges
Directions:
Add about 1 tablespoon of your favorite vegan chicken stock to 4 cups of water and soak your tofu for 2-4 hours.
Toss the potatoes with the olive oil, salt, and pepper. then spread the potatoes evenly in a baking pan
Bake for 20 to 25 minutes, or until crispy.
In a small mixing bowl add onion, parsley, dill, olive oil, lemon juice, dijon and salt and mix together. Add potatoes in and toss all together.
Heat a pan with oil about ⅔ way full and heat until the oil shimmers
Prepare your dredge in a small mixing bowl add in flour, salt, paprika, black pepper and parmesan cheese in a second mixing bowl add Just egg. In a 3rd bowl add in panko and salt. To make tofu dredge through egg mixture then into the four mixture and back into the egg and finally into the panko. Once completely breaded dip into hot oil and fry until golden brown 2-3 minutes per side.
Once everything is ready serve 1-2 pieces of tofu with a side of roasted potato salad
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