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.
WOW!!! I've never cooked tofu (out of principle), but I am a sucker for anything crispy, so I gave this a shot. Seriously, wow. The flavors are fantastic, and I was pleasantly surprised that the panko coating really adhered to the tofu (I was afraid that it would fall off and leave just a blob of tofu to ingest).
I only made half the tofu tonight, but I saved the bowls of cornstarch and eggs to do the rest tomorrow night. I didn't think that the tofu would stay crispy on reheating, but judging by how crispy it is now, I think that I could have made the entire batch, and it would still be tasty as leftovers.
I also did all of this cooking in my carbon steel wok, which I am still in the process of seasoning, and I had no problems space-wise. One thing to add - make sure that the pan is smoking hot before you add the asparagus, and then don't touch it for at least a minute. You'll get a great char on the asparagus and super flavor.
If you're a total tofuphobe, I think this recipe would be fantastic on chicken tenders or long zucchini slices. Great job, FC!! I'm sold for life!
Loved the crispy texture of these but felt the tofu was pretty bland on the inside. It really needed the sauce. Maybe will try marinating the tofu next time in some of the sauce and then do the dredging, etc. Panko was perfect and even reheated crispy in the oven the next day.
Half way through scarfing this down, one of my kids asked when I was going to cook that icky tofu stuff I just bought in the grocery store. They had no idea what they were eating and LOVED it. And it was easy (it will get to be a "quickie" meal after I make it a few times and don't have to keep looking at the recipe). It's going on our "regular" dinner menu. We made it with broccoli because my son is asparagus-averse.
We all liked it, but my 6-year old especially liked it (without the dipping sauce). I don't usually like tofu, but I'll definitely be making this again. I had a lot of extra egg coating...next time I might try just one egg and halving the rest of the ingredients that go in the egg bit. Didn't make the asparagus as I didn't buy any.
Tofu turned out very nice. I liked the sauce though I liked it better when I mixed more sesame oil and vinegar and made it thinner.
I made this for dinner tonight, and it was delicious! The tofu was crunchy and tasty. I think the cornstarch is an impertant element in the crunchiness of it. I used extra firm tofu, and afrer slicing it, pressed it between two kitchen towels for a bit to get the extra moisture out of it.