This crispy hot honey tofu schnitzel is so delicious and comforting with flavourful marinated tofu and an extra crispy coating. It's so easy to make and versatile. You can serve it on rice and veggies as a main meal or top it on salad.
Press the tofu to remove all liquid. In a bowl, whisk together all the marinade ingredients. Slice the tofu into 4 equal large pieces. Place the sliced tofu in a dish and cover with marinade, flipping them over a few times to evenly coat both sides. Allow to marinade for 10 minutes while prepping the dredging station.
For the liquid milk egg mixture: combine all ingredients in a plate that is large enough to fit the tofu.
For the crumb mix combine all ingredients in another plate and mix well.
For the corn starch mix combine the corn starch and smoked paprika in another plate and mix well.
You will now have 3 separate mixing plates. Heat a large pan on medium heat and add enough cooking oil for a shallow fry.
To assemble, coat each schnitzel in a thin layer of cornstarch on both sides, then drench both sides in the milk mixtures. Then coat each piece in the crumb mixture on both sides. Sprinkle extra crumb mix over top and press down with your hands to give it a thick coat. Shake off any excess crumb then transfer to another plate lined with parchment paper. Repeat steps until all 4 schnitzels are coated.
Fry the schnitzel on each side for ~2 mins or until golden and crisp. Remove and place on a paper towel lined plate to remove excess oil. Chop into strips. Squeeze lemon over it, top with chopped parsley. Drizzle a generous amount of hot honey. Can serve on top of rice or paired with your favourite salad.
For homemade hot honey/maple syrup combine hot peppers of choice (2-9 peppers depending on desired heat) and slice them very thin. Place them in a jar and top it with enough honey or maple syrup to cover the peppers. Mix it well. Put a cheesecloth on top and an elastic band around to keep the cloth in place. Put the jar in a dark place and allow to ferment. After 2 days, remove the cheesecloth and place the jar lid on top. Continue to store in a dark place. After one week of fermentation it can be placed in the fridge and is ready to use. For a vegan alternative use maple syrup in place of honey.
Ingredients
Directions
Press the tofu to remove all liquid. In a bowl, whisk together all the marinade ingredients. Slice the tofu into 4 equal large pieces. Place the sliced tofu in a dish and cover with marinade, flipping them over a few times to evenly coat both sides. Allow to marinade for 10 minutes while prepping the dredging station.
For the liquid milk egg mixture: combine all ingredients in a plate that is large enough to fit the tofu.
For the crumb mix combine all ingredients in another plate and mix well.
For the corn starch mix combine the corn starch and smoked paprika in another plate and mix well.
You will now have 3 separate mixing plates. Heat a large pan on medium heat and add enough cooking oil for a shallow fry.
To assemble, coat each schnitzel in a thin layer of cornstarch on both sides, then drench both sides in the milk mixtures. Then coat each piece in the crumb mixture on both sides. Sprinkle extra crumb mix over top and press down with your hands to give it a thick coat. Shake off any excess crumb then transfer to another plate lined with parchment paper. Repeat steps until all 4 schnitzels are coated.
Fry the schnitzel on each side for ~2 mins or until golden and crisp. Remove and place on a paper towel lined plate to remove excess oil. Chop into strips. Squeeze lemon over it, top with chopped parsley. Drizzle a generous amount of hot honey. Can serve on top of rice or paired with your favourite salad.
For homemade hot honey/maple syrup combine hot peppers of choice (2-9 peppers depending on desired heat) and slice them very thin. Place them in a jar and top it with enough honey or maple syrup to cover the peppers. Mix it well. Put a cheesecloth on top and an elastic band around to keep the cloth in place. Put the jar in a dark place and allow to ferment. After 2 days, remove the cheesecloth and place the jar lid on top. Continue to store in a dark place. After one week of fermentation it can be placed in the fridge and is ready to use. For a vegan alternative use maple syrup in place of honey.
