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Almond Crusted Tofu Cutlets
2 large eggs
1 t Dijon mustard
1 t orange zest
1/2 t salt
1/4 t freshly ground black pepper, to taste
1 c sliced almonds, processed into fine crumbs in the food processor
1/2 cup panko (Japanese-style bread crumbs)
2 15-ounce packages extra-firm tofu, cut into 3/4-inch slabs and sponged dry with paper towels
6 T vegetable oil
Lightly beat the eggs, mustard, orange zest, salt and pepper in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of tofu at a time, dip each slab in the egg mixture using tongs, turning to coat well and let the excess egg drip off. Drop the tofu into the nut mixture and press the crumbs onto the cutlet with your fingers. Transfer the tofu to a wire rack set over a baking sheet and repeat with the remaining tofu.
Heat the oil in a heavy-bottomed, 12-inch nonstick skillet over a medium high flame until just smoking. Place the cuts in the skillet several at a time and cook until golden brown and crisp on the first side, about 2-3 minutes. Using tongs, flip the tofu and cook on the opposite side another 2 minutes. Repeat rotating and cooking until all four sides of cutlets are cooked and crispy. Transfer to a paper-towel-lined plate to absorb excess oil. Makes 4 servings. |
