Breaded Tofu
This breaded tofu is a game-changer for fast and easy weeknight meals! It comes out crispy on the outside and seasoned on the inside, and it comes together in a flash. This one is a huge hit in our house as a vegan dinner, or as a plant based protein to top salads and bowl meals.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 4
Ingredients 9
- 14 ounces extra firm tofu
- Soy sauce or tamari, for dipping
- 1 cup plain panko (gluten-free panko, if desired)
- 2 tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- Olive oil
Method 5
- 01
Slice the tofu into 3 thin slabs lengthwise, then in 3 the other direction for 9 rectangles total. Pat them dry with a clean towel.
- 02
Place the tofu slabs in a shallow bowl with ¼ cup soy sauce, dipping each side in, then allowing to soak for 5 seconds. Remove them to a plate and discard the remaining soy sauce.
- 03
Meanwhile, make the breading station: in a small bowl, mix the panko, cornstarch, onion powder, garlic powder, cumin, and salt, then pour it onto a plate in a single layer.
- 04
Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
- 05
Heat 2 tablespoons olive oil in a nonstick skillet and add half the tofu slabs (or as many as fit in the bottom of the pan without overlapping). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu. Serve immediately. Leftovers store up to 3 days refrigerated; reheat gently on the stovetop until warmed through.
Provenance
- recipe-clones/acouplecooks-data
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