Panko Crusted Tofu

My guys are red-blooded American boys who had to be coaxed to eat tofu.   Seriously…  All I heard from them was that tofu was bland and that tofu tastes weird.  Tofu this and tofu that.  Really? I completely disagreed with them and I went on a mission to prove them wrong.  So one day, I prepared Panko Crusted Tofu with Sweet Chili and Indonesian Soy Sauce and as a result, they absolutely loved it!  Now this dish is a “regular” in our home.  Not to mention that tofu now is really cool and tastes good.  Shocker eh?

I read about this technique on preparing panko crusted tofu quite some time ago and so I am unable to give whoever made the original dish the credit they deserve for this brilliant idea.  The original dish did not include Indonesian soy sauce so I changed it up and made it my own.  So, if by chance you are the person who came up with the original idea, and you are reading this, you are awesome.  You without a doubt contributed to changing my family’s tofu eating ways and I can’t thank you enough!  For all others, I hope that you like the Panko Crusted Tofu drizzled with sweet chili sauce.  Enjoy!  Tessa

Ingredients:

  • 14 – 16 ounce block of extra firm tofu
  • 1/2 cup of sweet chili sauce
  • 1 Tbls. Indonesian soy sauce
  • big pinch of salt
  • 2 cups panko (or more if needed)
  • about 1/8 cup canola oil for frying (or more if needed)
  • drizzle with sweet chili sauce and garnish with green onions and tomatoes

Begin by slicing your tofu into 8 slices (about 1/2 inch thick).  Place tofu on a paper towel lined plate in the refrigerator for about a half an hour to drain the water from the tofu.  Whisk together the sweet chili sauce, Indonesian soy sauce and salt.  Place half of the sauce in a large pie plate or dish and place the tofu slices on it.  Add remaining sauce to cover the other half of the tofu and don’t be afraid to use your clean fingers to cover the sauce over the tofu slices well.  Place back in the refrigerator for a half an hour or so to let the flavors marry. The key to this dish is to be gentle with the tofu…

When you are ready to cook, put the panko in a shallow dish.  Gently press the tofu slices into the panko, covering both sides.  Heat the canola oil in a large nonstick pan.  Add tofu slices and cook until golden.  Flip and repeat on other side.  Drain tofu slices on paper towel.  Arrange on a plate and drizzle with sweet chili sauce.  Garnish with green onions and chopped tomatoes.  Serves 4.  Enjoy!  Tessa

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