These tofu cutlets are exceptionally crispy and perfectly seasoned throughout. Jazzed up with a chile crisp marinade, they are a real crowd-pleaser. You can substitute the tofu with chicken breast cutlets if you want to. Either way, you’ll love this dish.
I’ve tried various brands of chile crisp (chili oil, chile crunch) and landed on ZinDrew (O.G Batch) as being my favorite. It has lots of crispy bits with less oil than some of the other brands. The heat level is just right for my taste, not mild but not overly spicy. Use your favorite brand for this recipe.
The marinade for this dish is spot on. Spicy, tangy, with a hint of sweetness, it adds tons of flavor to the otherwise neutral tofu or chicken breasts.
Extra firm tofu is the key to getting the right texture for this pan-fried tofu. I press out the water before slicing it into slabs. This quick step ensures the tofu doesn’t retain too much water.
Look at the gorgeous color of the marinade. Spicy, savory, tangy = umami!
After the tofu has marinated for a short time, it is dredged in flour, dipped in the eggy marinade and coated with panko.
Plain white or brown rice is the perfect accompaniment for the tofu, along with crisp greens tossed with a tangy vinaigrette.
Chile Crisp Tofu Cutlets
2-3
servingsRecipe adapted from NYT Cooking
Serves 4 when using chicken breasts
Ingredients
2 tablespoons chile crisp, plus more for serving
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons (scant) granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon sea fine salt
1 (14 oz) container extra firm tofu, water pressed out, cut into 10 slabs, or 1 1/4 – 2 pounds thin sliced chicken breasts pounded to 1/3-inch thick
1 1/2 cups panko bread crumbs
1/2 cup all-purpose flour
canola or grapeseed oil for frying
2 large eggs
Directions
- In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Place tofu slabs in a baking dish large enough so they are in a single layer (or use zip top bag). Spoon the marinade over the tofu and turn to coat. Cover and refrigerated for 2 hours, turning once. If using chicken breasts, add chicken to bowl with marinade and turn to coat. Refrigerate for up to 8 hours.
- Meanwhile, place panko in a wide shallow bowl or plate; place flour in another shallow dish. Transfer marinated tofu slabs to a plate. Pour tofu marinade into a shallow bowl and whisk in eggs. Working with one tofu cutlet at a time, dip in flour to coat all over. Shake off excess flour then dip it in the eggy marinade to coat, allowing excess to drip off into the bowl. Dip both sides in panko, pressing gently. Transfer to a plate. Repeat with the remaining tofu cutlets. If using chicken, follow the same breading process.
- In a 12-inch skillet, heat about 1/4-inch of oil over medium. Line a plate with paper towels. Once oil is hot, fry tofu cutlets until nicely browned, about 3 minutes. Turn cutlets over and continue frying until golden brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with flaky sea salt. If using chicken breasts, follow the same cooking procedure (chicken is cooked when interior registers 160 degrees, carry over cooking will take it to 165 degrees).
- Serve the cutlets hot, with your favorite sides and extra chile crisp.