Crispy Panko Crusted Tofu

Tofu is often celebrated as a cornerstone of plant-based cuisine, known for its remarkable versatility and ability to absorb flavors. Whether you’re a seasoned vegan or just exploring meatless options, tofu can be a game-changer in your cooking repertoire. It can be grilled, sautéed, blended, or even crumbled into dishes, making it an ideal canvas for culinary creativity. Among the myriad of ways to prepare tofu, one standout recipe is the Crunchy Panko Paradise Tofu. This dish not only elevates the humble soybean curd to new heights but also offers an irresistible combination of crispiness, flavor, and simplicity that appeals to both vegans and omnivores alike.

Discover the delightful Crunchy Panko Paradise Tofu, a versatile and satisfying vegan dish that brings a perfect crunch to your meals. With its crispy exterior and soft interior, this tofu recipe is easy to prepare and suitable for any occasion, whether a quick weeknight dinner or a party appetizer. Packed with protein and essential nutrients, this dish not only tantalizes your taste buds but also supports a healthy lifestyle. Dive into plant-based goodness and impress everyone at your table!

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Ingredients

1 block (14 oz) firm or extra-firm tofu

1 cup panko breadcrumbs

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup unsweetened plant-based milk (like almond or soy)

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon black pepper

1/4 teaspoon salt

Cooking oil (for pan-frying or baking)

Fresh herbs or sliced scallions (for garnish)

Instructions

Press the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top. Let it sit for at least 15-20 minutes.

Prepare the Breading Stations: In three separate bowls, set up your breading station:

- In the first bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.

- In the second bowl, mix the plant-based milk with the soy sauce.

- In the third bowl, place the panko breadcrumbs.

Cut the Tofu: Once pressed, cut the tofu into bite-sized cubes or slabs, depending on your preference.

Bread the Tofu: Dip each tofu piece into the flour mixture, ensuring it's fully coated, then transfer it to the milk mixture and coat well. Finally, roll the tofu in the panko breadcrumbs, pressing gently to help them adhere. Place the breaded tofu pieces on a plate.

Cook the Tofu:

- Pan-Frying Option: Heat about 2-3 tablespoons of cooking oil in a non-stick skillet over medium heat. Once the oil is hot, add the breaded tofu in a single layer and cook for about 2-3 minutes on each side until golden and crispy. Remove them and place on paper towels to absorb excess oil.

- Baking Option: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the breaded tofu on it. Lightly spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through, until golden and crisp.

Serve: Transfer the crispy panko crusted tofu to a serving plate. Garnish with fresh herbs or sliced scallions if desired. Serve hot with your favorite dipping sauce, such as a spicy Sriracha mayo or sweet chili sauce.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4