Crispy Seared Tofu Medallions

Looking for a little different way to prepare my tofu, I came up with this version.

It mimics how one might cook scallops or fillet. A nice hard sear on the outside and a tasty marinade to impart lots of flavor. 

1 Block Extra Firm Tofu, Dried Overnight

 2 Tbls Soy Sauce
2 Tbls Hot Sauce
1 Tbl Spicy Mustard
1 Tbl Olive Oil

Salt and Pepper

Drain the tofu and wrap in a kitchen towel. Place in the fridge and allow to dry out overnight. 

Whisk together the liquids. 

Use a small circular cutter to cut cylinders from the block of tofu. Trim the cylinders to approximately 2.5 inches tall. 

Coat the cylinders in the soy sauce mixture. Allowing all sides to soak up the mixture. Let the tofu soak for a few minutes. 

Top one side with salt and pepper. 

Sear in a very hot frying pan on the top, bottom and around the sides. 

Of course, cutting the tofu this way leaves a lot of left over pieces. I wouldn't dream of wasting them. 

A quick and easy way to use it is to shred the remaining tofu until it's all small jagged pieces. Coat it with your favorite spices and plenty of salt and pepper. Add a little oil to the same pan in which you cooked the medallions and crisp it up until it's golden brown and delicious. 


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