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Panko Crusted Tofu

Crispy Panko Crusted Tofu

James
Learn how to make crispy panko crusted tofu with a golden, crunchy coating. Easy, delicious, and perfect for dipping or meal prep!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 220 kcal

Ingredients
  

For the Tofu:

  • 1 block extra firm tofu 14 oz, pressed and cut into cubes or strips
  • 1/2 cup all-purpose flour or cornstarch for extra crispiness
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast optional, for extra umami flavor
  • Salt and black pepper to taste

For the Wet Coating:

  • 1/2 cup unsweetened plant-based milk soy, almond, or oat
  • 1 teaspoon Dijon mustard optional, for extra flavor
  • 1 teaspoon soy sauce or tamari

For Cooking:

  • 2 tablespoons neutral oil if pan-frying
  • Cooking spray if baking or air frying

Instructions
 

  • Wrap the tofu block in a clean towel and place a heavy object on top for 15-20 minutes to remove excess moisture. Then, cut into cubes or strips.
  • In the first bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
  • In the second bowl, mix plant-based milk, Dijon mustard, and soy sauce.
  • In the third bowl, combine panko breadcrumbs and nutritional yeast.
  • Dredge each piece of tofu in the flour mixture, shaking off excess.
  • Dip into the wet mixture, ensuring it's fully coated.
  • Finally, coat in the panko mixture, pressing gently so the breadcrumbs stick.

Choose Your Cooking Method:

  • Baking: Preheat oven to 400°F (200°C). Place tofu on a lined baking sheet, spray lightly with oil, and bake for 20-25 minutes, flipping halfway through.
  • Air-frying: Preheat to 375°F (190°C). Arrange tofu in a single layer and air-fry for 12-15 minutes, shaking halfway through.
  • Pan-Frying: Heat 2 tablespoons oil in a pan over medium heat. Fry tofu for 3-4 minutes per side, until golden and crispy.
  • Let tofu cool slightly before serving. Enjoy with your favorite dipping sauce or add it to salads, wraps, or bowls!

Notes

  • For extra crispy tofu, double-coat it by dipping the tofu in the wet mixture and panko breadcrumbs twice.
  • Make It Gluten-Free: Use gluten-free panko and cornstarch instead of flour.
  • Storage: Store any leftovers in an airtight container in the fridge, and they'll stay fresh for up to 3 days. To maintain crispiness, they can be reheated in an oven or air fryer.
  • Dipping Sauce Ideas: Serve with soy sauce, sriracha mayo, sweet chili sauce, or garlic tahini dressing.
Keyword Crispy Panko Crusted Tofu