Name: Crispy Panko Breaded Tofu Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb extra firm tofu; 3 tbsp dark soy sauce; 1 ½ tsp tomato paste; 2 garlic cloves, minced; 1 tsp rice vinegar; 2 tsp brown sugar; 1 tsp paprika; ¼ cup warm water; 2 cups panko breadcrumbs; Vegetable oil for frying (about ¼ cup or enough for shallow frying)

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Introduction

This Crispy Panko Breaded Tofu offers a deliciously crunchy exterior with a flavorful, tender inside. Perfect for a plant-based meal, it’s easy to prepare and makes a great protein-packed option for lunch or dinner.

A white bowl filled with fluffy white rice as the base layer, topped with golden brown crispy tofu pieces coated in a textured, crunchy crust. The tofu is cut into cubes, with one piece showing a soft white inside. There is a light drizzle of orange-colored sauce on the tofu and rice. Small green onion slices are sprinkled over the tofu and rice, adding a fresh splash of green. The bowl sits on a white marbled surface, with two whole red chili peppers placed in the bottom left corner outside the bowl and a blurred background showing more crispy tofu pieces on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb extra firm tofu
3 tbsp dark soy sauce
1 ½ tsp tomato paste
2 garlic cloves, minced
1 tsp rice vinegar
2 tsp brown sugar
1 tsp paprika
¼ cup warm water
2 cups panko breadcrumbs
Vegetable oil for frying

Instructions

Step 1: Cut the tofu into smaller pieces and place them between absorbent paper towels. Press gently to remove excess moisture for a firmer texture.
Step 2: In a small bowl, whisk together warm water, dark soy sauce, tomato paste, rice vinegar, minced garlic, brown sugar, and paprika until the sugar dissolves completely.
Step 3: Pour some marinade into a glass container. Layer the tofu pieces in the container, brushing each piece with marinade as you go. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Step 4: Remove tofu from the marinade and coat each piece evenly with panko breadcrumbs, using any leftover marinade to help the breadcrumbs stick.
Step 5: Heat vegetable oil in a pan over medium heat. Fry the tofu pieces until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels before serving.

Tips & Variations

For extra crunch, double coat the tofu by dipping it back into the marinade before applying a second layer of panko breadcrumbs.
Try seasoning the panko with spices like garlic powder or chili flakes to add a flavor twist.
If you prefer baking, lay the breaded tofu on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Storage

Store leftover crispy tofu in an airtight container in the refrigerator for up to 3 days. To reheat, use a toaster oven or skillet to maintain crispiness rather than microwaving, which can make the coating soggy.

How to Serve

A white bowl filled about halfway with plain white rice, topped with two golden-brown crispy breaded chicken pieces arranged side by side, drizzled with orange spicy sauce, and sprinkled with chopped green onions. In the background, a white marbled surface holds a wooden board with more breaded chicken sticks, bright red chili peppers, and fresh green onions. A pair of silver chopsticks lie diagonally in the front right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu for this recipe?

Extra firm tofu works best because it holds its shape and crisps up nicely. Silken or soft tofu is not recommended as it is too delicate and will break apart.

Is it necessary to marinate the tofu?

Marinating adds flavor throughout the tofu but skipping it won’t ruin the texture. If short on time, you can brush the marinade on just before coating, though the taste will be less intense.