Description
Crispy and savory panko tofu, coated in a light batter and seasoned breadcrumb mixture, perfect for a quick vegetarian snack or addition to your favorite grain bowl. This easy-to-make recipe involves pan-frying for a golden, crunchy exterior while keeping the tofu tender inside.
Ingredients
Tofu Preparation
- 500 grams extra firm tofu (pressed and cubed)
Batter
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup plant milk
- 1/4 cup water
Breadcrumb Coating
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon nutritional yeast
Other
- Oil for frying (about 1 cm depth)
Instructions
- Press the tofu: Drain the tofu and remove it from its packaging. Wrap it in paper towels and place a heavy object, like a cast iron pan, on top. Let it sit for 15-20 minutes to remove excess moisture.
- Cut tofu: Unwrap the tofu and cut into 1-inch cubes. Set aside.
- Heat oil: Pour about one centimeter of oil into a frying pan and heat it over medium heat until hot enough for frying.
- Prepare batter: In a medium bowl, whisk together all-purpose flour, cornstarch, plant milk, and water until you see tiny bubbles throughout the batter, indicating it’s ready.
- Prepare breadcrumb mix: In another bowl, mix panko breadcrumbs with salt, pepper, Italian seasoning, and nutritional yeast for added flavor.
- Coat tofu: Using one hand, dip each tofu cube into the batter, then transfer it with the other hand to the breadcrumb bowl, coating each cube thoroughly. Place coated cubes on a plate or baking tray.
- Fry tofu: Using tongs, carefully place 6-8 tofu cubes into hot oil, making sure not to overcrowd the pan.
- Cook tofu: Fry the tofu cubes for 3 minutes, then flip them and cook for another 3 minutes or until they turn golden brown and crispy.
- Drain tofu: Remove the fried tofu from the oil and place on a paper towel-lined plate to absorb excess oil. Sprinkle a pinch of salt over the hot tofu cubes. Repeat frying with the remaining tofu.
- Serve: Serve the crispy panko tofu with rice, as part of a grain bowl, or enjoy as a savory snack.
Notes
- Pressing the tofu removes moisture, which helps it crisp up better when fried.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
- Adjust seasoning in the breadcrumb mixture according to your taste preferences.
- Can be served with dipping sauces like soy sauce, sweet chili, or vegan mayo for extra flavor.
