Morinaga Recipes!

Cajun fried tofu


Cajun fried tofu
  • 1 package Morinaga Silken Tofu – Extra Firm
  • 1-2 eggs
  • 1 tsp Cajun seasoning (equal parts cayenne pepper, dried oregano,
  • paprika, black pepper, and salt), or to taste
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • canola oil
Dice tofu into bite-sized pieces. Allow to dry on a paper towel for a few minutes.

Place the flour into one bowl, add beaten egg to another, and the panko mixed with Cajun seasoning in the last bowl.

Fill a deep pan or fryer with enough oil to submerge the tofu. For the best deep fry, allow oil to reach at least 325F. If you don’t have a thermometer, another way to test is to dip a wooden spoon or chopstick into the oil and see if the oil bubbles vigorously around it. Or toss an unpopped popcorn kernel into the oil—if it pops, you’re good!

Dredge each piece of tofu first in the flour, then the egg, then the breadcrumbs and cook in the oil until golden and crispy. Don’t overcrowd the pan, but cook the tofu in small shifts as necessary. Remove and drain on a paper towel. Serve hot.
Of course deep-frying isn’t the healthiest, but if you deep-fry properly at a high enough temperature, less of the oil will seep into the food, which is healthier and makes for a crispier, more delicious result! We recommend frying in oil heated to at least 325F. Ideally fried silken tofu will be firm and crispy on the outside and warm, soft, and delicate on the inside.

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