This Panko Tofu recipe is quick and easy to make. Air fry or bake for a healthy appetizer or main dish. Gluten-free and oil-free options, crispy and healthy, with a lightly sweetened tangy sauce. This egg-free vegan recipe uses crushed cornflakes or panko for the crust.
Everyone will enjoy these crispy panko tofu bites! Plus, you can make this recipe without oil or gluten without compromising on flavor or texture. It's a great recipe to keep in your back pocket as it's so easy to make and always turns out delicious. Pair panko tofu with my easy dipping sauce for serving.
This panko tofu recipe was inspired by my Sesame Tofu recipe, as well as this Tofu Korean Kimchi Fried Rice recipe.
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👩🏼🌾 Ingredients
- Extra firm or super firm tofu
- Cornstarch
- Sesame oil (optional)
- Rice vinegar
- Tamari or soy sauce
- Aquafaba (liquid from canned chickpeas)
- Garlic powder
- Panko or crushed cornflakes
See the recipe card for quantities.
🧄 Substitutions
- Garlic powder - use one minced clove of fresh garlic instead
- Ginger - add one tablespoon of grated ginger to the marinade for more flavor
- Soy sauce - use gluten-free tamari instead for no gluten
- Panko - substitute with gluten-free panko, or crushed cornflakes for gluten-free
- Cornstarch - use arrowroot instead as desired
- Tofu - use superfirm tofu which is pre-pressed to save time (Nasoya or Wildwood brands)
Try my Best Tofu Chili recipe with 35 grams of protein the next time you crave something comforting. For more tofu recipes, visit my Tofu Recipes page on this site.
📖 How to Make Panko Tofu
See the recipe card below for quantities.
Step 1. Marinate: Transfer the tamari, rice vinegar, sesame oil, ginger, and garlic powder to a shallow dish. Mix well. Place the sliced tofu into the dish in a single layer. Set aside for at least 30 minutes, or overnight, flipping them over after 15 minutes.
Step 2. Set up the tofu coating station with panko or cornflakes, cornstarch, and aquafaba.
Preheat the oven to 400ºF.
Step 3. Coat the tofu: Take one piece of the marinated tofu and shake off any excess marinade. Lightly coat it in cornstarch, shaking off any excess.
Step 4. Then dip the piece into the aquafaba, letting any excess drip off.
Step 5. Dip the tofu into the panko. Press gently to coat evenly. Transfer the coated tofu to a large nonstick baking sheet. Repeat for the remaining pieces.
Step 6. Optional: lightly spray the pieces with cooking oil.
Bake for about 10 minutes, before flipping the pieces over. Bake for 10 minutes more, or until golden brown.
💡 Expert Tips
- Oil is optional but a little goes a long way in getting the panko tofu crispy and golden brown. I recommend spraying the coated tofu lightly with oil.
- For cooking: Either bake, air fry, or pan fry panko tofu. Spread the tofu in a single layer with enough space between the pieces for hot air to pass through. This way, the tofu will brown evenly.
- Serve the easy dipping sauce at room temperature. Make it right before serving or ahead of time. It is quick and easy to make. Refrigerate for up to 5 days.
- Storage: Refrigerate the remaining Panko Tofu in an airtight container for up to 4 days. Reheat in the oven at 375ºF for about 15 minutes, or until warmed through, flipping the tofu over halfway. Or reheat in the microwave.
🙋🏽♀️ Recipe FAQs
To pan-fry, add oil to a medium skillet. (The oil should reach about halfway up the sides of the tofu.) Heat the oil over medium heat. When the oil is hot and shimmering, carefully transfer the tofu to the pan. Place the pieces about 2 inches apart. (Work in batches as needed). Cook the tofu for 2-3 minutes on each side, until crispy and golden brown.
Tips for extra-crispy panko tofu: 1. Make sure to press the tofu long enough before marinating, or use superfirm tofu and skip this step. 2. Bake or pan-fry the tofu cubes briefly before coating them with panko. This will create a firmer texture and help the panko adhere better. 3. Use coarser panko. If the panko breadcrumbs are too fine, they may not provide the desired crunch. 4. After coating the tofu, let it rest for a few minutes before baking to allow the panko to adhere well. 5. Use oil to coat the tofu pieces and the panko crumbs. You can also try brushing a bit of oil on the panko-coated tofu before baking.
This Ninja air fryer has performed well for over one year now. It is the air fryer I used for this panko tofu recipe. I also use it as my oven for small-batch cooking. (I receive a small commission from Amazon if you purchase using this link.)
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📖 Recipe
Panko Tofu
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Ingredients
For the tofu marinade:
- 3 tablespoons tamari or soy sauce (preferably low sodium)
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 clove garlic minced, or ½ teaspoon garlic powder
For the Tofu and Breading:
- 14 to 16 ounces extra-firm tofu or superfirm tofu, pressed and drained
- ¼ cup cornstarch or arrowroot
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 cup panko breadcrumbs or crushed cornflakes
Optional Easy Dipping Sauce for serving:
- ¼ cup tamari or soy sauce (preferably reduced sodium)
- ¼ cup rice vinegar
- 1 ½ tablespoons maple syrup or to taste
- ½ teaspoon sriracha (optional)
- 2 teaspoons grated ginger
- 1 large clove garlic minced
- 1 teaspoon sesame oil
Instructions
- Make the marinade: Transfer the tamari, rice vinegar, sesame oil, ginger, and garlic powder to a shallow dish, about 8x8 inches. Mix well to combine.
- Slice and marinate the tofu: Cut the tofu into about 8 (½-inch-thick)squares or rectangles (2x2 or 2x3 inches).Place the sliced tofu into the dish in a single layer. Set aside for at least 30 minutes, or overnight, flipping them over after 15 minutes.
- Preheat the oven to 400ºF.
- For coating: Transfer the cornstarch, salt, and pepper to a shallow bowl or rimmed dish. Transfer the aquafaba to a shallow bowl. Transfer the panko to rimmed dish or shallow bowl.
- Coat the tofu: Take one piece of the marinated tofu and shake off any excess marinade. Lightly coat it in cornstarch, shaking off any excess. Then dip the piece into the aquafaba, letting any excess drip off. Finally, dip the tofu into the panko. Press gently to coat evenly.
- For baking: Transfer the coated tofu to a large nonstick baking sheet. Repeat for the remaining pieces. Optional: lightly spray the pieces with cooking oil. Bake for about 10 minutes, before flipping the pieces over. Bake for 10 minutes more, or until golden brown.
- For air frying: Preheat the air fryer to 400ºF. Spray the pieces lightly with cooking oil. Place them in an air fryer basket in a single layer. (You may have to cook them in batches.) Cook for about 10 minutes, or until golden brown.
- Prepare the easy dipping sauce (optional). Whisk together tamari, rice vinegar, maple syrup, sriracha, ginger, garlic, and sesame oil in a bowl.
- Serve the tofu with easy dipping sauce.
Notes
-
- Oil is optional but a little goes a long way in getting the tofu crispy and golden brown. I recommend spraying the coated tofu lightly with oil.
- Make the sauce (if using) right before serving. It is quick and easy to make.
- Storage: Refrigerate the remaining Panko Tofu in an airtight container for up to 4 days. Reheat in the oven at 375ºF for about 15 minutes, or until warmed through, flipping the tofu over halfway. Or reheat in the microwave.
- For the sauce, refrigerate in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Candace says
Definitely 5 stars. Such an easy recipe for such great results. Paired with quinoa with asparagus, mushrooms and green peas. Perfect partners!
Nisha Melvani, RDN says
Sounds like a delicious meal! Thank you for your lovely comment!
Lisa says
This was a wonderful, flavorful and easy recipe. The dipping sauce was amazing. Thank you.
Nisha Melvani, RDN says
So glad you enjoyed these with the sauce. Thank you!
DChapman says
What can substitute for aquafaba? Thanks
Nisha Melvani, RDN says
You can use unsweetened plant-based milk instead or fake egg whites in the vegan sections of supermarkets.
Claire says
There is no Ginger in the marinade. Your instructions say there is. Could you add how much please?
Nisha Melvani, RDN says
The ginger is optional. You can add one tablespoon of grated ginger to the marinade for more flavor.
KT says
Delicious! I baked it in the oven- then put it over some braised cabbage - yum
Nisha Melvani, RDN says
Sounds like a yummy meal! Thank you.
Crystal says
and I didn't use oil if anyone is curious how it turns out without it.
Nisha Melvani, RDN says
Thank you for sharing.
Crystal says
Our family LOVED this, thank you! Used (organic) corn flakes...so crispy and YUM.
Sauce is very tasty too!
Nisha Melvani, RDN says
Yay! Makes me so happy to read this. I'm so glad it was a hit!
Patti says
I think the name of this is Agedashi Dofu in Japanese. It looks really yummy and I would love to try your version since it doesn't need to be deep-fried.
Nisha Melvani, RDN says
Thank you. I hope you try it!
Karen says
How much ginger do you use please..?
Nisha Melvani, RDN says
For the marinade, you. an add 2 teaspoons grated ginger.