Crispy Tofu Cutlets with Jammy Tomatoes

Instructions

1. 01

   Press the tofu: Pat 1 (14-ounce) container extra-firm tofu dry with a clean kitchen towel. Wrap the tofu in a clean kitchen towel and place on a rimmed baking sheet. Top with a heavy skillet or several cans and press for 15 - 20 minutes while you prepare the sauce.

2. 02

   Make the sauce: Set a medium skillet over medium-low heat with 1 tablespoon extra-virgin olive oil. Add the 1/4 teaspoon fennel seeds (if using), 1/8 teaspoon red chili flakes, 1 shallot, and 2 garlic cloves. Saute for 3 - 5 minutes or until the vegetables are softened. Add 12 ounces cherry tomatoes, 1 teaspoon apple cider vinegar, and 1/2 cup water, and bring to a simmer over medium heat. Simmer for 15 - 20 minutes, stirring occasionally, until the tomatoes have collapsed and the mixture is saucy. Season with salt and pepper, and set aside while you finish the tofu.

3. 03

   Prep the tofu: Place 1/2 cup all-purpose flour, 2 large eggs, and 1 cup panko breadcrumbs in three separate wide, shallow bowls. Whisk the eggs, and season each bowl with a good amount of salt and pepper. Add 1 teaspoon garlic powder to the bowl of breadcrumbs. Slice the block of tofu in half lengthwise, then cut into 1/3-inch-thick rectangles that are about 2 inches wide. Season pieces generously with salt and pepper. Coat each piece in the flour, dusting off any excess, then dip into the eggs, and finally, the panko.

4. 04

   Cook: Set a large skillet over medium heat with 1/4 cup neutral oil. Once the oil is shimmering, add the tofu and cook, 2 - 3 minutes per side until deeply golden brown. Transfer to a paper-towel lined wire rack (or a paper-towel lined plate) to drain off excess oil and immediately sprinkle with a pinch of salt.

5. 05

   Serve: Spoon the warm jammy tomatoes over or alongside the crispy tofu and serve immediately. Enjoy!