This crunchy-on-the-outside and tender-on-the-inside pan-fried tofu stars panko for crunch and seaweed flakes and Old Bay® seasoning for that salty, at-the-shore flavor. A mild remoulade sauce alongside is the ideal creamy dipper—don’t omit it (if you do, add about 1⁄8 teaspoon of coarse salt total when seasoning both sides of the tofu). You can find Dulse seaweed flakes at natural food stores or Whole Foods Market. If you’d like your remoulade to be spicy, add some minced jalapeños. To make the entrée vegan, use a vegan mayonnaise and an egg substitute, and substitute another tablespoon of oil for the butter when pan-frying.
- Cook Time
- Prep Time
- 4 ServingsServings
- One 14-ounce package extra-firm tofu
- 1/2 cup mayonnaise
- 1/4 cup finely chopped shallots
- 1/4 packed cup fresh flat-leaf parsley leaves
- 8 cornichons, chopped
- 1 tablespoon plus 1 teaspoon ketchup
- 2 teaspoons fresh-squeezed, strained lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 1/4 plus 1/8 teaspoon coarse salt
- 1/3 cup unbleached all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tablespoon Dulse seaweed flakes
- 3/4 teaspoon Old Bay seasoning, divided
- 1/4 cup plus 1 tablespoon vegetable oil, divided
- 1 tablespoon unsalted butter
- 4 lemon wedges, for serving
1. Overlap three paper towels on a plate. Top with the tofu, then another three overlapping paper towels, and another plate. Let sit for 30 minutes.
2. While the tofu drains, add the mayonnaise, shallots, parsley, cornichons, ketchup, lemon juice, mustard, zest, and salt to a food processor and purée until smooth, about 20 seconds (you should yield 1 cup). Set aside.
3. Pour the flour into a medium-sized bowl. To a second medium-sized bowl, add the eggs and 2 tablespoons water, and whisk well until smooth. In a large bowl, stir together the panko, Dulse, and 1⁄2 teaspoon of the Old Bay seasoning. Once the tofu has drained, cut it widthwise into 8 slices (all the same size). Line up the tofu slices, then sprinkle both sides evenly with the remaining 1⁄4 teaspoon Old Bay seasoning; rub it into the tofu.
4. One slice at a time, dredge the tofu in the flour to coat both sides, shaking off any excess; then the egg mixture to coat both sides, shaking off any excess; then the panko mixture to coat both sides, shaking off any excess.
5. Once the tofu slices have been breaded, add 3 tablespoons oil and the butter to a 10-inch, heavy, nonstick sauté pan, and heat over medium high. Once the butter has melted and the pan is hot, add half of the breaded tofu slices and cook until both sides are golden brown and crisp, turning over halfway through, 6 to 7 minutes total. Transfer to a plate. Add the remaining 2 tablespoons oil and the remaining tofu slices and repeat the cooking process, about another 6 minutes.
6. Place 2 slices of tofu on each of four serving plates; arrange a lemon wedge and a small bowl of the remoulade sauce alongside. Serve immediately.
Serving suggestions: Pair this “seafood” dish with corn on the cob, sliced tomatoes, and blueberry pie for dessert.
Try this: Make “fish” sandwiches by placing the pan-fried tofu on buns, with tomato slices and lettuce leaves. Serve with the homemade remoulade.
Recipe reprinted with permission from Meatless All Daypublished by The Taunton Press in 2014. Photography by © 2014 by Kate Sears