Tofu Schnitzel

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra firm tofu for at least 15 minutes to remove excess water, then slice it into four equal cutlets, about 1/2 inch thick.

   Ca. 15 min.

   Kokkens note: Pressing the tofu helps it absorb flavor and become crispier.

2. 2

   Prepare three shallow dishes for your breading station.

3. 3

   In the first dish, place the all-purpose flour.

4. 4

   In the second dish, pour the plant milk.

5. 5

   In the third dish, combine the bread crumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper, mixing well.

   Ca. 2 min.

6. 6

   Dredge each tofu slice first in the flour, ensuring it's fully coated, then dip it into the plant milk, letting any excess drip off.

   Ca. 3 min.

   Kokkens note: Ensure an even coating at each stage for the best crust.

7. 7

   Finally, coat the tofu in the seasoned bread crumbs, pressing gently to make sure the crumbs adhere to all sides.

   Ca. 3 min.

8. 8

   Heat the vegetable oil in a large skillet over medium heat.

   Ca. 2 min.

   Kokkens note: The oil should be hot enough to sizzle when a crumb is dropped in.

9. 9

   Carefully place the breaded tofu cutlets into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary.

   Kokkens note: Overcrowding can lower the oil temperature and lead to soggy schnitzel.

10. 10

    Fry for 3-5 minutes per side, or until golden brown and crispy.

    Ca. 8 min.

    Kokkens note: Adjust heat as needed to prevent burning.

11. 11

    Remove the cooked tofu schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess oil.

    Kokkens note: This helps keep them crispy.

12. 12

    Serve immediately with lemon wedges.