Crispy Panko Crusted Tofu

As plant-based diets continue to gain traction worldwide, tofu has emerged as a star ingredient in many kitchens. Once relegated to the sidelines of vegetarian cuisine, this versatile soy product has been embraced for its ability to absorb flavors and adapt to various cooking styles. Among the myriad ways to prepare tofu, one method stands out for its delightful contrast of textures and flavors: crispy tofu coated in panko breadcrumbs. This recipe for Crunchy Panko Perfection promises to elevate your tofu experience, transforming it into a dish that’s not only satisfying but also brimming with flavor.

Discover the magic of crunchy panko tofu with this delightful recipe that transforms a humble ingredient into a star dish. Perfectly crispy on the outside and tender inside, this tofu absorbs flavors beautifully, making it versatile for appetizers, salads, or main courses. With simple ingredients like firm tofu, panko breadcrumbs, and spices, you can craft a satisfying and nutritious meal. Embrace plant-based goodness and elevate your culinary skills with this deliciously crispy tofu creation!

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Ingredients

1 block (14 oz) firm tofu

1 cup panko bread crumbs

½ cup all-purpose flour

¾ cup unsweetened plant-based milk (such as almond or soy)

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

Cooking oil (for frying, such as vegetable or canola)

Fresh parsley or green onions, for garnish

Instructions

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in clean kitchen towels or paper towels, and place a heavy object (like a skillet or a can) on top for about 30 minutes.

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

Set Up Breading Station: In one shallow dish, combine the all-purpose flour with a pinch of salt and pepper. In a second dish, pour the plant-based milk. In a third dish, combine the panko bread crumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and a sprinkle of salt and pepper. Mix well.

Bread the Tofu: Dredge each piece of tofu in the flour mixture, ensuring it’s fully coated. Shake off excess, then dip it into the plant-based milk, allowing any excess to drip off. Finally, coat it in the panko mixture, pressing lightly to adhere the crumbs well.

Heat the Oil: In a large skillet, heat about ¼ inch of cooking oil over medium-high heat. It should be hot enough that a breadcrumb dropped into the oil sizzles immediately.

Fry the Tofu: Carefully add the breaded tofu pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Drain and Serve: Once crispy, transfer the tofu to a plate lined with paper towels to drain excess oil. Continue frying the remaining pieces.

Garnish and Enjoy: After all the tofu is cooked, garnish with freshly chopped parsley or green onions. Serve hot alongside your favorite dipping sauce, such as sweet chili sauce, teriyaki, or a tangy vegan aioli.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings