Crispy Panko Tofu (oven baked)
This has become one of my favorite tofu recipes : Crispy Panko Tofu. Panko refers to Japanese breadcrumbs and is used like regular breadcrumbs to make the famous katsu or tempura recipes.
These crispy panko tofu bites are so easy to make and the whole family will love them!
Plus, they are absolutely healthy as they contain almost no fat.
How to serve crispy panko tofu?
There are many ways to serve these panko-crusted tofu bites:
- A snack for an apéro with your favorite dipping sauce
- As tofu nuggets for an vegetarian or even vegan alternative to chicken nuggets
- A topping for a salad, a soup or a bowl
- A meat alternative for a curry
- As a burger patty
- In a sandwich
Ingredients list
- Tofu: I use a extra firm tofu.
- Cornstarch: The cornstarch will help remove the excess water of the tofu and make it even crispier. You can replace with potato starch or rice flour or all purpose flour.
- Buttermilk: I used buttermilk as it is a bit thicket as regular milk and it is very low in fat. You can replace it with soy milk for a vegan version.
- Panko: I use japanese panko breadcrumbs. They are a little bit thicket than regular breadcrumbs Of course, if you cannot find panko, you can use regular breadcrumbs or make your own crumbs. .
- Neutral oil: I use a peanut oil which is resistant to high heat cooking. You can also use sunflower oil, avocado oil or olive oil.
You will find the exact quantities in the recipe card.
How to make a crispy panko tofu?
- PREPARE: Before using your tofu, it is important to dry it well. I place my tofu block between two paper towels and add a small cutting board or plate on top. Add a weight such as a rice package to press it gently. Let it sit for 30 min up to two hours.
- CUT: Cut the block of tofu in thick slices of equal size. Prepare three shallow bowls, one with cornstarch, one with buttermilk and the last one with panko crumbs.
- SEASON: You can season your panko tofu with your favorite spices such as paprika, smoked paprika, garlic powder, soy sauce, red pepper flakes or dry herbs and of course salt and pepper. The best is to mix the spices to your buttermilk directly. I just used salt for a neutral version.
- DIP: Dip one tofu slice in the cornstarch, remove the excess starch. Dip the slice in the buttermilk and finally in the panko. Make sure that the tofu slice is covered with panko on each side. For a thicker crust, you can dip the tofu a second time in of each bowl. I didn’t and it was absolutely enough!
- BAKE: Place the coated tofu slices on a baking tray covered with parchment paper. Add a bit of oil, the best is to use an oil spray, and bake in the oven for 30 minutes at 200 °C (fan oven, 390 °F) until golden brown. Turn the slices over after half of the time.
I served my crispy panko tofu with an easy sriracha mayonnaise. You can serve it with mayonnaise, ketchup, BBQ sauce, or a yoghurt and herb dip.
Frequently Asked Questions
Can I air fry crispy panko tofu?
Absolutely, you can place the coated tofu in your air fryer basket and air fry them for about 15 minutes at 200 °C (390 °F).
How do I reheat these crispy tofu bites?
The best it to eat them freshly made, they will be crispier. But, if you have some leftover, store them in an airtight container and reheat them in the microwave.
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Crispy Panko Tofu (oven baked)
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This has become one of my favorite tofu recipes : Crispy Panko Tofu. Panko refers to Japanese breadcrumbs and is used like regular breadcrumbs to make the famous katsu or tempura recipes.
Ingredients
- 2 blocks tofu
- 50 g cornstarch
- 100 g panko or regular breadcrumbs
- 120 ml buttermilk
- 1/2 tsp salt
- 1 tablespoon spices (optional) paprika, smoked paprika, dry herbs, garlic powder, red pepper flakes etc.
- Neutral oil
Instructions
PREPARE
- Before using your tofu, it is important to dry it well. I place my tofu block between two paper towels and add a small cutting board or plate on top. Add a weight such as a rice package to press it gently. Let it sit for 30 min up to two hours.
CUT
- Cut the block of tofu in thick slices of equal size. Prepare three shallow bowls, one with cornstarch, one with buttermilk and the last one with panko crumbs.
SEASON
- You can season your panko tofu with your favorite spices such as paprika, smoked paprika, garlic powder, soy sauce, red pepper flakes or dry herbs and of course salt and pepper. The best is to mix the spices to your buttermilk directly. I just used salt for a neutral version.
DIP
- Dip one tofu slice in the cornstarch, remove the excess starch. Dip the slice in the buttermilk and finally in the panko. Make sure that the tofu slice is covered with panko on each side. For a thicker crust, you can dip the tofu a second time in of each bowl. I didn’t and it was absolutely enough!
BAKE
- Place the coated tofu slices on a baking tray covered with parchment paper. Add a bit of oil, the best is to use an oil spray, and bake in the oven for 30 minutes at 200 °C (fan oven, 390 °F) until golden brown. Turn the slices over after half of the time.
Notes
I served my crispy panko tofu with an easy sriracha mayonnaise. You can serve it with mayonnaise, ketchup, BBQ sauce, or a yoghurt and herb dip.
Nutrition
Calories: 337kcalCarbohydrates: 36gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 515mgPotassium: 100mgFiber: 3gSugar: 4gVitamin A: 54IUVitamin C: 0.3mgCalcium: 339mgIron: 4mg
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