Panko Tofu | These panko breaded tofu cubes are coated in a light vegan batter and tossed in crispy seasoned panko breadcrumbs, then pan-fried until golden brown and crispy. They’re easy to make and are a great plant based protein source. Serve them as part of a stir fry, salad, grain bowl, or as a snack.
This Panko tofu recipe is so flavourful and simple to make. It’s crispy on the outside and soft and chewy on the inside. Panko tofu is a versatile staple because they go with anything and everything, from salads to grain bowls. They’re even good as a side dish or snack.
The Panko breadcrumbs are flavoured with Italian seasoning and nutritional yeast for a delicious, earthy, herby flavour. The vegan batter is super light and airy, which helps the panko breadcrumbs stick to the tofu.
Normally, to bread and fry something, you’ll have 3 stations. Flour, egg, and breadcrumbs. You coat the item in flour, then egg, then breadcrumbs. Since I don’t use a vegan egg replacement, I combined steps 1 and 2 (flour and egg) by making an easy batter that ensures the breadcrumbs stick to the tofu cubes.
Cornstarch makes the batter light and airy, yielding an extra crispy exterior on the tofu. After the batter, roll the tofu cubes in the breadcrumbs and fry them up until golden brown and crispy.
For a lower fat, air fryer version of this recipe, try my Air Fryer Tofu Nuggets.
What are Panko breadcrumbs made of?
Panko breadcrumbs are flaky Japanese-style breadcrumbs. They’re typically made from crustless white bread made of wheat flour, yeast, oil, and salt. The bread is then processed into small flakes and dried. Panko breadcrumbs are 100% vegan.
Why use Panko?
Panko delivers an exceptionally crispy coating that regular breadcrumbs just can’t match. Panko ‘breadcrumbs’ are made from crustless white bread, which is processed into flakes, not crumbs.
They are then baked with an electric current, which makes them lighter and airier than normal breadcrumbs, and they also don’t absorb as much oil when frying. You could call Panko a healthier option since they’re lower in calories, fat, and sodium.
What kind of tofu should I use for Panko tofu?
Panko tofu starts with the key ingredient, tofu, a soy-based protein that provides a soft, chewy interior. Choosing the right kind of tofu is important, as they come in all different textures and levels of firmness.
For this recipe, I recommend extra-firm tofu. It’s the firmest variety of tofu, and is easiest to work with. I also recommend freezing and thawing the tofu beforehand, for a chewier, sponge-like texture.
Firm and medium-firm tofu will work as well, but I would advise against using anything softer.
Ingredients
More about the ingredients in this recipe. The exact measurements are in the recipe card below.
Instructions
First, you’ll need to press the tofu. Drain the liquid from the tofu package and squeeze as much liquid out as you can.
Wrap the tofu in paper towel and place it under a heavy object, like a cast iron pan, for 10-15 minutes.
In a medium-sized dish, add the plant milk, water, flour, and cornstarch. Whisk until combined. You should see tiny bubbles throughout the batter.
In a separate medium-sized dish, add the panko breadcrumbs, Italian seasoning, nutritional yeast, salt, and pepper. Mix together.
Slice the tofu into 1-inch cubes. With one hand, dip the tofu into the batter. Make sure it’s coated.
Place the coated tofu into the breadcrumb dish. With your other hand, coat the tofu with the breadcrumbs.
Fry the tofu for 3-4 minutes per side, or until the panko is evenly golden and crispy. Don’t overcrowd the pan.
Remove from the heat and transfer to a paper towel-lined plate. Add a sprinkling of salt over the top of the tofu cubes for ultimate flavour. Serve with rice, as part of a grain bowl, or enjoy as is!
Tips for Making Vegan Breaded Tofu
What to serve with Panko tofu
Serve the tofu as part of a nutritious grain bowl, like a tofu buddha bowl, or toss them into a veggie stir fry.
Coat the tofu in your favourite sauces, such as my homemade Teriyaki, Sweet Chili, or Honey Garlic.
For a lower fat, air fried version of this recipe, try Air Fryer Tofu Nuggets.
For more tofu recipes, check out my Tofu Recipes.
Substitutions
Storage
Store leftover panko tofu in an air tight container in the fridge for 3-4 days. To reheat, bake at 350°F for 5 minutes, flip, and bake for another 5 minutes. Or, pan-fry on medium heat with minimal oil until they are crispy again.
To freeze, store the tofu in a freezer-safe container or a freezer bag. Keep in the freezer for up to 3 months. To thaw, transfer to the fridge. Keep in mind that freezing tofu does change its texture.
FAQ’s
Panko breadcrumbs are 100% vegan, made with only flour, sugar, yeast, and salt. Panko breadcrumbs are essentially white bread made into coarse crumbs.
The secret to making tofu taste good is to press out the excess moisture, allowing the tofu to absorb flavour. Freezing the tofu allows for more moisture to be removed.
If you don’t have cornstarch, use rice flour, tapioca flour, potato starch, or arrowroot powder. These ingredient swaps are all high in starch, yielding a crispy texture.
Yes, you can freeze the tofu for an improved texture. Freezing the tofu makes it chewier and sponge-like, allowing for more moisture to be removed, yielding more flavour absorption.
Absolutely, you can air fry the Panko tofu instead of frying. Try my Air Fryer Tofu Nuggets recipe.
Panko Tofu Recipe
Equipment
- 1 frying pan
Ingredients
- 500 grams extra firm tofu pressed and cubed
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ cup plant milk
- ¼ cup water
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoons Italian seasoning
- Neutral oil for frying canola, vegetable, peanut, etc.
Instructions
- Drain the tofu and squeeze out as much moisture as possible. Wrap it in paper towel and place it under a heavy object, like a cast iron pan. Let it sit for 10-15 minutes. Then, cut the tofu into 1-inch cubes.
- Heat a thin layer of oil in a frying pan.
- Meanwhile, whisk together the flour, cornstarch, plant milk, and water. You should see tiny bubbles throughout the batter.
- In another dish, season the breadcrumbs with the salt, pepper, Italian seasoning, and nutritional yeast.
- With one hand, coat the tofu in the batter and place it in the breadcrumb dish. With your other hand, coat the tofu with the breadcrumbs.
- Place the coated tofu into the hot pan, careful not to overcrowd the pan. Cook for 3-4 minutes per side, flipping once, until golden brown and crispy. Sprinkle a pinch of salt over the finished tofu.
- Serve the tofu as a side with rice and a sauce, in a salad or grain bowl, or as a snack.
Video
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
I love how crispy this recipe is! And it’s actually really easy to make.
I’m planning to try this recipe for Christmas. (Looks so good!)What other sauce can I use?
That’s great to hear! If you plan on serving them as your main protein dish, I’d serve them with a gravy! Try my vegetarian/vegan gravy from my Vegetarian Poutine. You could add mushrooms or onions! Or, a maple dijon sauce or cranberry sauce would be great. Thanks Alexandra.