I love tofu! Especially when it’s crispy on the outside! This recipe came from Fine Cooking and I found a couple recipes for hoisin sauce on the Internet – this is my version.
4 TBSP soy sauce
1 TBSP peanut butter
1 TBSP honey
2 tsp rice wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp sesame oil
20 drops hot sauce
1/8 tsp black pepper
Put all ingredients in a mason jar and shake.
1 14 oz package extra firm tofu
1 egg white
1/2 c panko
1/4 c peanut oil
2 tsp toasted sesame seeds
Slice tofu in half crosswise, slice into diagonals, lay cut side down on paper towels.
Put egg whites into a shallow bowl. Put panko in a shallow bowl. Dip tofu into egg, then panko, set aside.
Heat peanut oil in a large non-stick skillet over medium-high heat. When oil begins to shimmer add the tofu and cook about 2 minutes per side until crisp and golden.
Add asparagus cook until crisp tender about 3 minutes.
Serve tofu and asparagus with hoisin sauce.
9 WW per serving.