Panko Tofu Recipe

These panko breaded tofu cubes are coated in a light batter and crispy seasoned panko breadcrumbs, pan-fried until golden brown and crispy.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size

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.

Use separate hands for coating the tofu in the batter and breadcrumbs to prevent the breadcrumbs from clumping together.

Use a neutral oil like canola, vegetable, peanut, or sunflower for frying.

Sprinkle a bit of salt over the finished tofu to yield the best flavour and texture.

Check if your oil is hot enough by sticking the handle end of a wooden spoon into the oil. If tiny bubbles float to the surface, you're ready to go.

Calories: 205kcalCarbohydrates: 30gProtein: 13gFat: 4gFiber: 2gSugar: 2g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.