Traditionally, schnitzel is a thin slice of meat that’s been pounded with a meat mallet to tenderize it, then breaded and fried. Austrian (Weiner) schnitzel is made with veal by law in Austria and Germany and German schnitzel is made with pork or turkey. Schnitzel is popular in many other countries, like Israel, where it is usually made with chicken. Molly’s tofu version of schnitzel is good even for non-tofu eaters. Consider it your gateway version into the world of tofu.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 2 servings (as a main course); 4 servings (as an appetizer); 1/2 cup Sauce |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 2 servings (as a main course); 4 servings (as an appetizer); 1/2 cup Sauce |
Ingredients
- One 1-pound (453-gram) block extra-firm tofu, drained
- 3 large eggs
- 3/4 cup (90 grams) cornstarch
- 1/2 cup (30 grams) panko breadcrumbs
- 1/4 cup (30 grams) plain breadcrumbs
- 1/4 cup (40 grams) grated Parmesan cheese
- 1 tablespoon (5 grams) chopped fresh flat-leaf parsley
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Zest of 1/2 a lemon
- Neutral oil, for frying
- Flaky salt, to serve
- Lemon wedges, to serve
- 1/2 cup (115 grams) mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon whole-grain mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Zest and juice of 1/2 a lemon
- Kosher salt and freshly ground black pepper
Instructions
- To prepare the tofu: Pat the tofu dry, then fully wrap in a thick, clean towel. Place the towel-wrapped tofu on a plate or baking pan. Top with a second plate or pan and weigh it down with heavy cans or books. Set aside and allow to drain of excess moisture for at least 15 minutes.
- Meanwhile, make the sauce.
- To make the sauce: In a small mixing bowl, whisk together the mayonnaise, chives, mustard, garlic powder, cayenne and lemon zest and juice. Season to taste with salt and pepper. Place in the refrigerator until ready to serve.
- To prepare the tofu: Remove the weights, unwrap the tofu and cut it crosswise into 8 to 10 slices that are just over 1/4 inch thick.
- For the dredging: In a medium shallow mixing bowl, whisk together the eggs and cornstarch into a thick slurry until smooth. In a separate medium, shallow bowl, whisk together the panko, plain breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, smoked paprika, salt, cayenne and lemon zest.
- In a large cast-iron pan over medium-high heat, add 1/2 inch of neutral oil.
- Place each slice of tofu into the egg-cornstarch mixture, flipping to ensure each piece is fully coated. Allow the excess to drip off before placing in the seasoned breadcrumb mixture. Pat the tofu into the breadcrumbs, ensuring each slice is completely covered in breadcrumbs. (Add a flake or two of breadcrumbs into the hot oil to test. If it sizzles, it’s ready.) Carefully place the breaded tofu, in batches, into the hot oil to fry for 2 to 3 minutes per side until golden brown and crispy. Remove to a wire rack to cool and drain of excess oil. Season with flaky salt.
- Transfer the tofu to a serving platter. Serve with lemon wedges and the dipping sauce on the side. Serve immediately.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1754 |
| Total Fat | 146 g |
| Saturated Fat | 20 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 315 mg |
| Sodium | 1361 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1754 |
| Total Fat | 146 g |
| Saturated Fat | 20 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 315 mg |
| Sodium | 1361 mg |
Reviews
I thought this had plenty of flavor. I did use only 2 eggs and 1/2 cup cornstarch for the egg wash, and I still had some left over. Tofu was delicious served with butter braised radishes.
I really liked the egg-cornstarch mixture. It was the best (most flavorful) fried tofu I have had. The sauce was a nice complement. Served this with a salad on the side. I think this recipe would be good also by substituting chicken for the tofu. Next time I might try soaking the tofu in a soy or teriyaki sauce before frying for even more flavor.
Tried this recipe for dinner last night with a fresh salad and it was amazing. I would highly recommend it. This will definitely be in our dinner rotation! Thanks Molly
Kudos for a tofu recipe! Never enough of those on FN. However, Molly missed an opportunity to add even more flavor which is to marinate the tofu. After you press all the water out of it, immerse it in some kind of marinade for 30 minutes so that flavor gets into the actual tofu, not just in the crust on the outside. Tofu is like a sponge, literally and figuratively: it soaks up anything you marinate it in. And like a sponge, when you press it and “wring it” of moisture, you can then replace that moisture with something flavorful.
Got the distinct impression from her comments that she doesn’t like tofu and she was only making it because her healthy in-laws like it but, considering how much Asian cuisine she does because of her heritage, I’m still kind of surprised she didn’t choose to marinate or simply mention why not.