Tofu makes an excellent stand-in for pork in this vegetarian take on German schnitzel. Super firm tofu is cut into large planks and dunked in a mustardy batter, then coated in a mix of sesame seeds and panko. You’ll only need about ¼ inch of oil in the pan for frying, but do keep an eye on the temperature—aim for about 350°F to ensure the tofu isn’t overly greasy once cooked. To offset some of that delicious fried flavor, the cutlets are served with a punchy green salad that’s packed with crunchy spring vegetables. Be generous when tossing the salad with the miso-mustard vinaigrette—the excess dressing soaks into the cutlets for even more savory, mustardy flavor.
Directions
- Cut the tofu into wide, flat, ¼-inch-thick planks and gently pat dry. Set aside. (If you’re using extra firm tofu rather than super firm, press it first: Remove the tofu from its packaging, wrap it in a triple layer of paper towels, and place it on a cutting board. Place another cutting board or plate on top of the tofu and add a few heavy items such as canned goods or a small, heavy skillet. Let sit for 20 minutes to remove excess moisture.)
- In a wide, shallow bowl, combine the egg, flour, mustard, soy sauce, paprika, garlic powder, and salt with 3 tablespoons of water and whisk until smooth. Then, in a separate wide, shallow bowl, add the breadcrumbs, sesame seeds, paprika, garlic powder, and salt, and mix until combined.
- Fill a large, heavy skillet with about ¼ inch of oil and place over medium-high heat. Monitor the temperature of the oil with an instant-read thermometer. When the oil hits 350°F, you’re ready to fry.
- Working with one piece of tofu at a time, dunk the tofu into the batter, coating both sides, then let the excess drip off into the bowl. Next place the battered tofu into the bowl with the breadcrumb mixture, pressing the mixture onto the tofu so that both sides are generously coated. Finally, gently place the tofu into the hot pan. Repeat until the pan is full but not crowded, then cook each piece of tofu for 2 to 3 minutes per side or until golden brown and crisp. Remove to a paper-towel-lined plate, then repeat with remaining tofu.
- In a small bowl, combine the vinegar, honey, mustard, miso, garlic, salt, and pepper, and whisk to combine. Slowly stream in the olive oil, whisking all the while. Taste and adjust seasoning, then set aside.
- In a large bowl, combine the arugula, radishes, cucumber, carrot, and snap peas. Toss with the dressing, then serve alongside the fried tofu cutlets.
- This dish is best enjoyed on the day it’s made.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.