Panko Crusted Tofu Medallions w/the Tofu XPress

I’m going to give away my age by using an 80’s reference to MacGyver again. Oh you know.You’ve  MacGyver’d too…when you rig up the solution for a challenge using your limited resources instead of the tools you *wish* you had. That’s what I’ve been doing for years when I had to press tofu. I’ve used plates, trays, and cooling racks piled high with weights in the form of canned goods, telephone books and anything else I could stack, to press the water out of my green protein.

For years, this was the only way I knew to achieve that fantastic chewy, meaty texture of restaurant style tofu. Through the wonder of the internet machine, I stumbled across the Tofu Xpress Gourmet Food Press. This amazing gadget presses out all the excess water from the tofu in about an hour. No fuss, no muss and you can marinate right in the same container!

 

This recipe requires a very firm texture for the tofu to hold it’s shape while frying. I was super impressed with the way the medallions turned out.They were chewy and dense, almost like a savory marshmallow on the inside and crispy golden spiced goodness on the outside.

 

Tofu Medallions w/Kale & Carrot Shirataki Noodles

by Veggietorials

Prep Time: 1 hour (inactive)

Cook Time: 30 minutes (active)

Keywords: fry entree dairy free nut-free vegan vegetarian tofu the vegg

Ingredients (4 servings)

For the tofu medallions

  • 1 block organic tofu (firm or extra firm)
  • 1 cup panko mixed with 3-4 tablespoons curry seasoning
  • 1 cup prepared Vegg yolk
  • oil for frying

For the noodles

  • 1 package Shirataki noodles
  • 1 teaspoon sesame oil
  • 1 teaspoon chili oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave nectar
  • 1 tabelspoon nama shoyu
  • 1 small carrot, julienned
  • 2 cups kale- finely chopped, massaged with a little drizzle of oil and a big pinch of sea salt
  • sesame seeds,green onions for garnish

Instructions

For the Tofu

Drain water and remove tofu from package. Press excess water out of tofu using the Tofu Xpress or your preferred method.

Cut pressed tofu into medallion shapes. Dip tofu into Vegg mixture and then dredge in panko+spice mix. Coat evenly.

Heat oil in a pan on the stove and pan fry medallions for about 2 minutes on the top and bottom. Fry the medallions on the sides to get an nice crispy crust.

For the Noodles

Prepare noodles according to directions on the package. Mix sesame oil, chili oil, agave, shoyu and rice vinegar in a small bowl.Add sauce to noodles after they have been drained and rinsed. Toss with wilted kale and top with carrots,sesame seeds and green onions. Plate with tofu medallions.

Serve immediately. The noodles can be kept in an airtight container for up to 2 days but the tofu medallions are best eaten right after preparation.

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You can purchase The Vegg – Vegan Egg Yolk online or at various natural food stores.

Disclaimer: This video is not sponsored nor did I receive any compensation for making this video. I contacted TofuXpress and asked them to send me product for review. My opinions are always honest and I only share reviews for products that I use and enjoy in my daily life.

© 2012, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post

Comments:

  1. Chanelle Gontarz says:

    How gorgeous! I love the presentation.

    Definitely show some more uses for the XPress — I really want one, but just can’t justify the cost (even though we use tofu pretty often).

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