Crispy Tofu With Scallion-Ginger Sauce

Ingredients

• ¼ cup (25 g) finely minced scallions
• 3 Tbsp. (40 g) finely minced ginger
• ⅓ cup (80 ml) toasted sesame oil
• 2 tsp. salt, divided, plus more as needed
• One 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm)
• 6 Tbsp. (90 ml) Kewpie Mayonnaise
• 1 cup (100 g) panko bread crumbs

Steps

1. Preheat the oven to 425°F (220°C).
2. Make the scallion-ginger sauce: In a small bowl, combine ¼ cup (25 g) finely minced scallions, 3 Tbsp. (40 g) finely minced ginger, ⅓ cup (80 ml) toasted sesame oil, and ½ tsp. salt. Mix thoroughly and season as needed.
3. Pat one 14-oz. (400 g) package firm tofu, drained and sliced ½" thick (12 mm), dry with paper towels.
4. In a small bowl, mix 6 Tbsp. (90 ml) Kewpie Mayonnaise with remaining 1½ tsp. salt. Brush to coat all sides of the tofu slices with the mayonnaise mixture, and then apply the rest of the mixture to the top of the tofu slices. Sprinkle 1 cup (100 g) panko bread crumbs to cover the tops.
5. Place the tofu slices on a baking sheet with a fish spatula. Bake for 15 minutes, then broil on the top rack for 1–2 minutes, watching closely, until golden brown on top.
6. Carefully transfer the tofu to a serving plate and finish with the scallion-ginger sauce.