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Serving: Serve immediately while hot and crispy. These tofu slices pair well with salads, roasted vegetables, or a grain bowl.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Variations:
Spicy Version: Add a pinch of cayenne pepper or paprika to the breadcrumb mixture for a spicier kick.
Gluten-Free Option: Use gluten-free breadcrumbs if necessary.
Different Herbs: Swap thyme and parsley with oregano or basil for a Mediterranean twist.
FAQ:
Q: Do I have to press the tofu before cooking?
A: Yes, pressing the tofu removes excess moisture, allowing it to become crispy when cooked.
Q: Can I bake the tofu instead of frying it?
A: Absolutely. Bake at 400°F (200°C) for about 25 minutes, flipping halfway through, until golden and crispy.
Q: What type of tofu works best for this recipe?
A: Firm or extra-firm tofu is ideal, as it holds its shape and crisps up beautifully.
Q: Can I make the garlic-lemon drizzle ahead of time?
A: Yes, the drizzle can be made up to a day in advance and stored in the refrigerator. Whisk again before using.
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