Panko Breaded Tofu

In the spirit of trying to eat healthier, I made stir-fry vegetables with sesame garlic sauce for dinner. As a protein accompaniment, I wanted to try panko breaded tofu. Yes, tofu. It can be really good! Sometimes I just don't feel like eating chicken or beef. One of my favorite Japanese restaurants serves tofu this way and I thought I'd give it a try at home. I found an easy recipe here. 

Photo courtesy of wegmans.com
I made stir-fry vegetables with Wegmans Asian Classics Sesame Garlic Sauce, and also used the sauce for dipping the breaded tofu in. It was delicious! Nice label too :) 


 
Photo courtesy of wegmans.com 

If you've never tried tofu, I encourage you to be adventurous! You just might like it. I have to thank Kristy for introducing me to tofu and I've liked it ever since! This recipe was especially light, yet filling. Andrew even liked it. I used Wegmans Organic Extra-Firm Tofu, and found it easy to work with. The key is making sure to drain/dry it well. 


Panko Breaded Tofu 

Ingredients:
1 block extra-firm tofu, pressed to release as much liquid as you can and dried with paper towels
1/2 cup all purpose flour
2 Tbsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
1 large egg
3 Tbsp water
1 cup panko breadcrumbs
2 Tbsp canola oil


Directions:
Slice the tofu into 2-inch cubes (I ended up with 9 pieces). Prep three shallow bowls – in the first bowl, combine the flour, cornstarch, salt and pepper; whisk together the egg and water in the second bowl; add the panko breadcrumbs in the third bowl.  One by one, place each cube of tofu first in the flour mixture, coating all sides evenly and shaking off excess flour.  Then lightly dip the tofu in the egg wash, and finally coat with the panko. Repeat with the other cubes.

In a large frying pan over medium-high heat, add the oil. When the oil is hot, add the tofu, frying on each side for about 4 minutes each or until browned.

When the tofu is done, drain on paper towels. Serve with dipping sauce and vegetables. 

Breading the tofu and preparing it to be fried. 

It browned fairly quickly, making a nice crispy golden crust on the outside, and soft tofu on the inside. The garlic sauce made it extra delicious!