Fried Tofu And Spinach Sandwich |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This filling dish takes tofu and makes it exciting! and super tasty. I don't know about you, but I love crispy tofu. This is an adaption from my favorite item in a japanese restaurant in Alfred, NY called Nana's. Ingredients:
1 block of firm tofu (any brand), sliced into small squares about 1/4 inch thick |
1 cup plain steamed shredded spinach |
1/2 tsp dill weed |
about 2 cups regular bread crumbs |
1/2 can of white beans, drained and washed off with water |
soy sauce |
flour |
brown ginger sauce (can be purchased at most large grocery stores), or you can substitute with peanut sauce |
conola oil |
Directions:
1. Combine dill weed and flour in a small bowl.
2. Puree the white beans and add water until it reaches a liquid consistency, and then place in a small bowl.
3. Add desired amount of soy sauce to the spinach and mix thoroughly. You can use as much or as little as you want. Usually a couple seconds of sprinkling the sauce is sufficient.
4. Slice tofu into small squares, make sure they are around 1/4 inch thick-they can be any length/width, depending on your preference.
5. Make a sandwich by layering spinach between two slices of tofu.
6. Take the sandwich and pat it in the flour and dill weed mixture until completely covered. Don't forget the sides!
7. Dip the sandwich in the white bean paste until completely covered. This is where it gets messy :)
8. Cover the sandwich in the bread crumbs. It should feel pretty stable after this point, and ready to be fried.
9. Pan fry in the conola oil until golden brown on top, bottom, and sides.
10. Serve with brown ginger sauce or your favorite asian sauce-this can make or breaks the dish, so pick something you love!
11. I hope the pictures help!
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