Panko Tofu Recipe (Baked) (2024)

FAQs

Why isn't my tofu getting crispy in the oven? ›

First off, you may have not baked your tofu at a high enough temperature. High heat is important for getting your tofu to turn out nice and crispy. Aside from that, I think it's important to coat the tofu in something to help it crisp up.

You can use a tofu press to remove excess water from the tofu or cut the tofu into slabs, place on some paper towels and cover with additional paper towels and place something heavy on top like a textbook to press out excess water for a few minutes. If your panko is not sticking, the crumbs might be too big.

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Whether you season your panko is really a matter of preference. I like plain Panko for shrimp and other seafood, but prefer the seasoned version for breading fish (great fish recipe coming your way later this week!), chicken, and vegetables.

The extra layer of starch is what will make the tofu extra crispy. You can skip the cornstarch if desired, the tofu with still change textures in the oven, however, it just won't be as intense of a crunch. Make sure to use a high smoke point oil. Otherwise, the tofu will stick to the parchment paper after baking.

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

Should you marinate tofu before frying? ›

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

If the cubes are too crowded in the basket, they won't crisp up as they cook. Feel free to work in batches if necessary! Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it's crisp and browned around the edges.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!