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Instead of pizza dough, this Japanese version of Tofu Pizza uses crispy pan-fried tofu as the ‘dough’ and topped with melted mozzarella cheese, mushrooms, tomato slices and basil leaves for a delicious tofu dish.
Tofu Pizza
INGREDIENTS
- 1 block firm tofu
- 3 slices ham (skip for vegetarian)
- 2 mushrooms
- 1 tomato
- ¼ cup potato starch/cornstarch (can substitute it with flour)
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 2-3 Tbsp ketchup
- 2-4 leaves basil
- 1 cup mozzarella cheese
- parsley (for garnish, optional)
INSTRUCTIONS
- Gather all the ingredients.
- Slice the tofu into halves and wrap with paper towel. Place a plate and a heavy object on top of the tofu and set aside for 15 minutes. This process will help tofu drain faster.
- Slice the ham into thin strips.
- Thinly slice the mushrooms and the tomato.
- Season the flour with ½ tsp salt and freshly ground black pepper and mix well. Coat all sides of the tofu with potato starch or flour. This step helps tofu retain the moisture.
- Heat oil over medium high heat in an oven-safe skillet (or regular non-stick frying pan). Cook the tofu until the bottom is crispy and golden brown. Flip and brown the other side. If your frying pan is not oven safe, transfer the tofu to a baking dish lined with parchment paper later on.
- Spread ketchup on top and place a slice of tomato and basil.
- Put the sliced ham and mushrooms on top.
- Sprinkle some cheese. You can place the pan in the oven and broil for 5-7 minutes, until the cheese has nicely melted. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.
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