For gluten free - replace with the panko and soy with GF alternatives.
Ingredients:1 large tofu block (firm), drained and wrapped in paper towels
1/2 tsp fresh grated ginger (use a microplane grater)
zest of 1 lemon
1/4 cup orange juice
1 tbl soy sauce
1 tbl mirin
1/2 tsp rice wine vinegar
1/2 cup panko crumbs, finely ground
salt & pepper
1 egg yolk
Optional ingredients: Citrus Salt, salad greens, Japanese pickled ginger
Combine lemon juice, orange juice, soy, mirin, rice wine vinegar and ginger in a small saucepan. Simmer on low for 5 minutes. Season with salt, pepper and lemon zest. Taste. Sometimes I like to add a little more zing...and add in just a touch more rice wine vinegar, especially if I'm serving it with salad.
Slice tofu block in half, horizontally, so you have 2 thinner pieces of tofu. Pat tofu halves dry. Arrange in this order: tofu, egg yolk, panko. You can either dip the block in the egg yolk, or use a large pastry brush to brush on a light layer top and bottom. Press both sides of tofu in the panko firmly. In nonstick skillet, heat 1-2 tbl of cooking oil on med-high heat. When oil is hot, but not smoking, carefully slide in the tofu halves. Do not let them touch. Fry each side 2-4 minutes until you have a nice, brown crust. Manage your heat - you may have to turn your heat up or down depending on your stovetop.
Arrange tofu on plates, spoon a bit of Citrus Soy sauce on top and garnish with Citrus Salt and Japanese Picked Ginger. Serve over salad greens if you wish!