Panko Tofu Recipe
Panko Tofu | These breaded tofu cubes are coated in a light vegan batter and tossed in crispy seasoned panko breadcrumbs, then pan-fried until crunchy and perfectly golden. They’re so easy to make and are a great vegan protein source. Serve as part of a nutritious grain bowl, with noodles or rice, or just eat them as is!
This panko tofu recipe is so simple to make and tastes so good. It’s a staple for me because it goes with anything! It’s even tasty on its own. Panko tofu is a delightful dish that combines the crispiness of panko breadcrumbs with the wholesome goodness of tofu, resulting in a delicious fusion of textures and flavors.
The panko breadcrumbs are flavoured with Italian seasoning and nutritional yeast for a really herby and earthy flavour, and the vegan batter is super light and airy which helps the panko breadcrumbs stick to the tofu.
Normally, to bread and fry something, you’d have 3 stations. Flour, egg, and breadcrumbs. You’d 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.
The batter is made with plant milk, water, flour, and cornstarch. The cornstarch makes the batter really light, and airy and helps make the tofu nice and crispy. Then roll the coated tofu cubes into 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 is Panko 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. As you can tell, 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 creamy interior when prepared correctly. Choosing the right kind of tofu is super important as they come in all different textures and levels of firmness. For this recipe, use extra-firm tofu. Extra firm tofu is super sturdy and doesn’t fall apart, making it the perfect choice for frying.
Ingredients for breaded tofu
More about the ingredients in this recipe. The exact measurements are in the recipe card below.
Instructions for Vegan Panko Tofu
The first step is draining and pressing the tofu to get all the excess moisture out, so it’s easier to handle. Pierce the tofu package and give in a squeeze over the sink to let the liquid drain out. Then transfer the tofu block to a couple sheets of paper towel and wrap it up.
Heat about a centimeter of oil in a large pan on medium heat.
Place the wrapped tofu under a heavy object, like a cast iron pan. Let the tofu sit 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.
Unwrap the pressed tofu and cut it into 1-inch cubes. Then 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 cube evenly with panko. Place the tofu onto a large plate.
Once the oil is hot, place 6-8 pieces of tofu in the pan at one time. Cook for 3-4 minutes on each side, or until the panko is evenly golden and crispy.
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 taste. 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 buddah bowl, or toss them into a veggie stir fry.
Serve with your favourite sauces, like chipotle sauce, spicy gochujang sauce, or a cool ranch-style sauce.
For a lower fat, air fried version of this recipe, try Air Fryer Tofu Nuggets.
Feeling like something similar? Try vegan chicken balls.
Substitutions
Storage
Store leftover panko tofu in a covered container, in the fridge for 1-2 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 the texture of it.
FAQ’s
Panko breadcrumbs are 100% vegan.
The secret to getting really flavourful tofu is getting all the liquid out of your tofu. Then flavour it with spices, seasonings, or a marinade.
If you don’t have cornstarch, use rice flour, tapioca flour, potato starch, or arrowroot powder instead. These ingredients are all high in starch, which absorbs moisture, and is then cooked out, leaving a crispy crackly coating.
Panko Tofu
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
- oil for frying
Instructions
- Drain the tofu cube and remove it from its packaging. Wrap it in paper towel and place it under a heavy object, like a cast iron pan. Let it sit for 15-20 minutes.
- Unwrap the tofu and cut it into 1-inch cubes. Set aside.
- Heat about a centimeter of oil in a frying pan.
- In a medium size dish, Whick together the flour, cornstarch, plant milk, and water. You should see tiny bubbles throughout the batter.
- In another medium size dish, mix together the Panko breadcrumbs, salt, pepper, Italian seasoning and nutritional yeast.
- With one hand, coat a cube of tofu in the batter and place it in the breadcrumb dish. With your other hand, coat the cube with the breadcrumbs. Place on a plate. or baking tray.
- Using tongs, place 6-8 tofu cubes in the hot oil. Be careful not to overcrowd the pan.
- Cook for 3 minutes, then flip. Cook for another 3 minutes or until golden brown.
- Remove the tofu from the hot oil and place it on a plate lined with paper towel. Sprinkle a pinch of salt over the cooked tofu cubes. Repeat with the remaining tofu cubes.
- Serve with rice, as part of a grain bowl, or enjoy as is.
Video
Notes
Nutrition
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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.