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.
The dish goes well with a rice salad or an herb salad dressed with a simple Gingery Asian Vinaigrette.
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This is good, but the ingredients other than the tofu are way off. You'll end up with a lot of excess panko, egg mixture, cornstarch and sauce. Double the tofu, half the other ingredients.
Loved this! I don't typically fry tofu, but this is so good! I think in smaller pieces would make a fabulous cocktail snack.
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