Crispy Panko-crusted Tofu Steak is a fantastic vegan dinner centerpiece. I love my Panko-crusted tofu steak paired with curry sauce or garlic soy dipping sauce. The crispy, crunchy golden Panko breadcrumb with the soft, slightly bouncy texture of the firm tofu. I’d said this is a recipe that will make you fall in love with tofu!
Crispy Panko-Crusted Tofu Steak [Vegan]
Ingredients You Need for Crispy Panko-Crusted Tofu Steak [Vegan]
For the Tofu:
- 1 package (200 g) firm tofu, patted dry
For the Breading:
- 2 cups organic all-purpose flour
- 2 cups japanese panko breadcrumbs
- 1/2 cup vegan mayonnaise
- 3 tablespoons water
- 1 tablespoon cracked black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
How to Prepare Crispy Panko-Crusted Tofu Steak [Vegan]
Pat dry the surface of tofu with paper towels. Then slice the tofu lengthwise into two large steaks.( aprox. 1 cm thick)
Mix Vegan mayonnaise and water.
Add cracked black pepper, paprika( sweet or smoked it’s up to you. ) onion powder, garlic powder, salt to the Panko breadcrumbs and mix well.
Dip tofu slices into flour( lightly- dusted), the vegan mayo mixture, and roll in breadcrumbs.
For the extra-crispy result, you can double-crumb the tofu by repeating step 4.
Heat up cooking oil to medium-high heat (around 160-170°C) in the frying pan, then shallow fry the tofu until golden brown on both sides.
Take out and place them onto paper towels, then serve.
For gluten-free substitutions, chickpea flour, gluten-free all-purpose flour, rice flour or cornflour both work out pretty well. If you’re gluten-free, you can simply use rice breadcrumbs.
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