Food Recipes Dinner Vegetarian Main Course Crispy Tofu Steaks with Ginger Vinaigrette 4.5 (2) 2 Reviews F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and creamy within. Slideshow: More Vegetarian Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Eva Kolenko Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons minced peeled fresh ginger 3 tablespoons minced scallion 1 tablespoon distilled white vinegar 2/3 cup canola oil Kosher salt 1 large egg 1 cup panko One 14-ounce package firm tofu, drained and sliced 1 inch thick Directions In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt. Beat the egg in a medium bowl. Spread the panko on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the remaining 1/3 cup of oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Season with salt and serve with the ginger vinaigrette. Suggested Pairing Pair with a vivid Alsace Pinot Gris. Originally appeared: March 2016 Rate It Print