A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.
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The dish goes well with a rice salad or an herb salad dressed with a simple Gingery Asian Vinaigrette.
I made this last night and it was fabulous! I pressed the tofu first which you don't need to do but it did condense the texture. Pretty and light.
We loved this recipe! I've eaten tofu forever but never had a recipe I considered company-worthy. This has a beautiful presentation, is crispy, and tastes great!
Loved the crispy panko on the tofu, but did not care for the hoison sauce. It really overwhelmed the tofu. Won't be making this again.
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