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Crispy panko crusted tofu is not just a dish; it’s a culinary experience that has garnered attention from food enthusiasts across various dietary preferences. This delectable treat appeals to both vegans and non-vegans alike, transforming a humble block of tofu into a crispy, flavorful delight. The dish is characterized by its satisfying crunch, enhanced by the use of panko breadcrumbs, which offer a lighter and airier texture compared to traditional breadcrumbs. Served as a main course, an appetizer, or even as a tantalizing topping for salads, crispy panko crusted tofu exemplifies versatility in plant-based cooking.

Crispy Panko Crusted Tofu

Discover the deliciousness of crispy panko crusted tofu, a plant-based treat that combines satisfying crunch with bold flavors. Perfectly golden and versatile, this dish appeals to everyone, whether you're vegan or not. With simple ingredients like firm tofu and panko breadcrumbs, it's easy to make and ideal as an appetizer, salad topping, or grain bowl addition. Embrace the joy of plant-based cooking with this flavorful delight that’s healthy and environmentally friendly.
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Ingredients
  

1 block (14-16 oz) firm tofu, drained and pressed

1 cup panko breadcrumbs

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup unsweetened plant-based milk (such as almond or soy)

2 tablespoons soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking oil (for frying, about 1/4 inch deep)

Instructions
 

Press the Tofu: Start by pressing the tofu to eliminate excess moisture, which is essential for achieving a crispy texture. Place the tofu between two plates and add a weight on top (like a heavy can) for about 30 minutes.

    Set Up Dredging Station: While the tofu is pressing, organize three shallow dishes for the dredging process:

      - In the first dish, add the all-purpose flour.

        - In the second dish, combine the plant-based milk with soy sauce, whisking until well-blended.

          - In the third dish, mix the panko breadcrumbs with garlic powder, onion powder, smoked paprika, salt, and pepper.

            Slice the Tofu: Once the tofu has been pressed, cut it into your preferred shape, ensuring each piece is about 1/2 inch thick for even cooking—cubes, slabs, or strips all work well.

              Dredging the Tofu:

                - First Step: Take a piece of tofu and dip it into the flour, coating thoroughly and shaking off any excess.

                  - Second Step: Next, immerse the floured tofu in the plant-based milk and soy sauce mixture, ensuring it is well-coated.

                    - Third Step: Finally, roll the tofu in the seasoned panko breadcrumbs, pressing gently to help the crumbs adhere.

                      Heat the Oil: In a large skillet, pour enough cooking oil to cover the bottom to about 1/4 inch deep. Heat over medium heat. It's ready when the oil shimmers but isn’t smoking (ideally around 350°F or 175°C).

                        Fry the Tofu: Carefully add the coated tofu pieces to the hot skillet, making sure not to overcrowd them; this can obstruct proper frying. Fry each side for 3-4 minutes or until they turn golden brown and develop a crispy crust.

                          Drain Excess Oil: Once fried, transfer the crispy tofu to a plate lined with paper towels to absorb any residual oil.

                            Serve and Enjoy: Serve the crispy panko crusted tofu hot for the best texture. Pair it with a delightful dipping sauce, incorporate it into a fresh salad, or use it in a vibrant stir-fry for a delicious meal experience!

                              Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4

                                Presentation Tips: Arrange the crispy tofu pieces on a serving platter, garnished with fresh herbs (such as cilantro or green onions) for a pop of color. Consider serving alongside a small bowl of your favorite dipping sauce for a fun and interactive meal!