Panko Tofu

5 from 7 votes

This Panko Tofu recipe is quick and easy to make. Air fry or bake (oil-free option). Gluten-free option, crispy, & healthy, with a delicious sauce.

Prep Time5

Cook Time20

Total Time25

Course: Main, Side Dish, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 280kcal

Author: Nisha Melvani

Ingredients

For the tofu marinade:

3 tablespoons tamari or soy sauce (preferably low sodium)
2 tablespoons rice vinegar
2 teaspoons sesame oil
½ inch ginger grated (optional)
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