Crispy Tofu "Chicken" Steak

De Panlasang Pinoy · 30 min

Ingredientes

Preparación

1. Freeze the tofu overnight, then thaw it, slice into serving pieces and press out the liquid. Set aside.
2. Melt half of the Knorr chicken cube in ¾ cup water. Add the Knorr liquid seasoning, pour over the tofu and press it to absorb the marinade. Let it rest for 10 minutes.
3. While the tofu marinates, melt the butter in a saucepan. Stir in the flour and cook, stirring, for 5 to 8 minutes until the roux is browned enough.
4. Add the remaining chicken cube and stir until melted. Pour in the water and stir until well blended. Add the onion powder, garlic powder and black pepper, and cook for 1 minute more. Set aside as the gravy.
5. Grate the remaining chicken cube with a cheese grater and mix it into the breading ingredients in a bowl.
6. Heat the oil in a pan.
7. Gently press the marinated tofu to release excess marinade. Coat it in the flour mixture, dip it in the beaten egg, then coat it in flour again.
8. Fry one side until golden brown, flip and fry the other side until golden brown. Transfer to a serving plate.

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