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Crispy Tofu Schnitzel
Hoofdgerecht

Crispy Tofu Schnitzel

40 minVoor 4Nutri-Score C€€
van @itsvegansis32 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • super firm tofu (drained and sliced into 1.5 cm thick slabs)Vers800 g
  • soy sauce (for the tofu bath)Voorraadkast60 ml
  • all-purpose flour (divided between coating and batter)Granen150 g
  • Italian seasoning (teaspoons, mixed into the flour)Kruiden en specerijen2 stukken
  • garlic powder (teaspoon, mixed into the flour)Kruiden en specerijen1 stuk
  • paprika (teaspoon, mixed into the flour)Kruiden en specerijen1 stuk
  • salt (teaspoon, plus flaky salt for finishing)Kruiden en specerijen1 stuk
  • water (cold, for the batter)Overig180 ml
  • Dijon mustard (stirred into the batter)Voorraadkast20 g
  • cornflake crumbs (or panko breadcrumbs)Voorraadkast150 g
  • vegetable oil (for shallow frying)Voorraadkast250 ml

per portie

Voedingswaarden

489kcal

Koolhydraten
44 g
Eiwitten
20 g
Vetten
26 g
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wat u gebruikt

Keukengerei

  • Koekenpan
  • Mengkom ×3
  • Keukentang
  • Schuimspaan

stap voor stap

Bereiding

  1. Slice the tofu

    • Drain the super firm tofu and pat it dry.
    • Slice it into slabs about 1.5 cm thick, not too thin or too thick.
    Stap 1

  2. Season the tofu

    • Lay the tofu slabs in a dish and pour over the soy sauce so every piece gets a bath.
    • Turn the slabs so they soak up the seasoning on both sides.
    Stap 2

  3. Season the flour

    • Mix the Italian seasoning, garlic powder, paprika and salt into the flour.
    • Set aside a portion of the seasoned flour for the first coating and keep the rest for the batter.
    Stap 3

  4. Prepare the crumbs

    • Spread the cornflake crumbs in a shallow dish.
    • Stir a little Italian seasoning into the crumbs.
    Stap 4

  5. Flour the tofu

    • Coat each tofu slab in the seasoned flour so the batter has something to hold on to.
    • Shake off the excess.
    Stap 5

  6. Make the batter

    • Whisk the remaining seasoned flour with the water and Dijon mustard until smooth.
    • Dip each floured slab in the batter, letting the excess drip off.
    Stap 6

  7. Coat in crumbs

    • Press each battered slab firmly into the cornflake crumbs.
    • Cover both sides evenly.
    Stap 7

  8. Fry until golden

    • Heat the oil in a frying pan over medium heat.
    • Fry the schnitzels until both sides are golden and crispy.
    Stap 8

  9. Finish and serve

    • Drain the schnitzels on paper towels.
    • Sprinkle with flaky salt and serve while hot.
    Stap 9
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