Crispy Tofu With Scallion-Ginger Sauce

The key to crispy tofu isn’t pressing all the water out of the slab or frying it in a lot of oil—it’s coating the tofu in Kewpie Mayonnaise. Once these mayo-covered slices of tofu are slid into the oven, the oil in the condiment ends up frying the tofu, no eggy dredge or deep-fry needed. The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. This dish comes together in 20 minutes, making it a strong contender for a busy weeknight dinner—the tofu can be roasted alongside a tray of vegetables for a complete meal.