Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pan fried panko tofu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pan Fried Panko Tofu is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Pan Fried Panko Tofu is something that I have loved my entire life.
Make sure oil gets hot, or tofu will steam and not fry. Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on. Fry until crisp and golden brown. Drain on kitchen towel and serve with your choice of sauce.
To begin with this recipe, we have to prepare a few components. You can cook pan fried panko tofu using 8 ingredients and 6 steps. Here is how you can achieve it.
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The ingredients needed to make Pan Fried Panko Tofu:
- Make ready 1 lb Extra Firm Tofu
- Prepare Panko Breadcrumbs
- Prepare 2 Eggs
- Get 1/2 cup Flour
- Prepare Turmeric
- Take Ground Ginger
- Take Cayenne Pepper
- Get Coconut Oil for frying
Spray tofu with olive oil and sprinkle more cayenne pepper on top. Make the Sauce: Add water, soy sauce, brown sugar, garlic powder, cornstarch and red chili flakes. In a separate bowl, combine the panko with a bit of salt and pepper and preheat a skillet with a bit of oil. Dip each piece of tofu into the mustard and egg replacer batter mixture, then coat well with panko.
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Instructions to make Pan Fried Panko Tofu:
- Drain tofu and cut into squares at 1/2" thick.
- Beat eggs in one bowl. Pour panko into another bowl. Pour flour, Turmeric, Ginger and Cayenne into a third bowl.
- Heat coconut oil over medium high heat until suitable for frying.
- Cover each tofu square first in flour mixture, then beaten eggs, then Panko.
- Pan fry each side until browned golden.
- Lay tofu on metal rack over sheet pan and bake at 350 for 10-5 minutes.
In a separate bowl, combine the panko with a bit of salt and pepper and preheat a skillet with a bit of oil. Dip each piece of tofu into the mustard and egg replacer batter mixture, then coat well with panko. Fry your tofu in the oil, turning as needed, for a few minutes on each side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer. Gently spread oil over the entire surface of the pan.
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