Togarashi tofu fries are a light and crispy appetizer inspired by Japanese flavors. A block of tofu is cut into matchsticks before being covered in a seasoned panko breadcrumb mix and baked. Togarashi is a Japanese spice blend made from a combination of chiles, citrus peel, peppercorns and seaweed. It adds a wonderful kick to the tame tofu. Instead of ketchup, a creamy ginger sauce is served alongside.
Baked Tofu Fries
For the tofu:
1 14 oz. block of extra firm tofu
3/4 cup panko bread crumbs
1/4 cup grated asiago cheese
1 tablespoon togarashi
2 egg whites or 1/2 cup liquid egg whites
For the Ginger Miso Sauce:
1 cup mayonnaise
1 tablespoon white miso paste
1/4 teaspoon fresh ginger, grated
1 teaspoon rice wine vinegar
Step 1: Remove tofu block from packaging and allow to drain on a kitchen towel or paper towel. Remove any excess moisture by gently pressing on the block. Cut the tofu block in half and then proceed to cut the two halves into 9 equal matchstick pieces. Again, blot any moisture remaining on the sticks. Set aside.
Step 2: Preheat the oven to 425 degrees Fahrenheit.
Step 3: In a medium sized mixing bowl, combine the panko, asiago cheese, and togarashi together and mix until all the ingredients have been incorporated. In another large shallow bowl, gently beat the egg whites until they are frothy.
Step 4: Line a baking sheet with parchment paper and spray lightly with cooking spray.
Step 5: Dip a tofu stick in the egg white mixture, making sure that it is fully coated. Drain off any excess egg whites, then place the tofu piece into the seasoned panko breadcrumbs until all sides are covered. Place the tofu piece on the greased baking sheet and repeat this step 17 more times until all tofu pieces have been breaded.
Step 6: Spray the tofu pieces with cooking spray and then bake for 25 to 30 minutes, until golden brown.
Step 7: Meanwhile, prepare the ginger miso sauce. In a small bowl, whisk together the mayo, miso, and ginger and rice wine vinegar until well combined. Serve alongside with the tofu fries.