Published: by Nisha Melvani, RDN · This post may contain affiliate links · 8 Comments
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This Panko Tofu recipe is quick and easy to make. Air fry or bake for a healthy appetizer or main dish. Gluten-free and oil-free options, crispy and healthy, with a lightly sweetened tangy sauce. This egg-free vegan recipe uses crushed cornflakes or panko for the crust.
this RECIPE
Everyone will enjoy these crispy panko tofu bites! Plus, you can make this recipe without oil or gluten without compromising on flavor or texture. It's a great recipe to keep in your back pocket as it's so easy to make and always turns out delicious. Pair panko tofu with my easy dipping sauce for serving.
This panko tofu recipe was inspired by my Sesame Tofu recipe, as well as this Tofu Korean Kimchi Fried Rice recipe.
Jump to:
- 👩🏼🌾 Ingredients
- 🧄 Substitutions
- 📖 How to Make Panko Tofu
- 💡 Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Extra firm or super firm tofu
- Cornstarch
- Sesame oil (optional)
- Rice vinegar
- Tamari or soy sauce
- Aquafaba (liquid from canned chickpeas)
- Garlic powder
- Panko or crushed cornflakes
See the recipe card for quantities.
🧄 Substitutions
- Garlic powder - use one minced clove of fresh garlic instead
- Ginger - add one tablespoon of grated ginger to the marinade for more flavor
- Soy sauce - use gluten-free tamari instead for no gluten
- Panko - substitute with gluten-free panko, or crushed cornflakes for gluten-free
- Cornstarch - use arrowroot instead as desired
- Tofu - use superfirm tofu which is pre-pressed to save time (Nasoya or Wildwood brands)
Try my Best Tofu Chili recipe with 35 grams of protein the next time you crave something comforting. For more tofu recipes, visit my Tofu Recipes page on this site.
📖 How to Make Panko Tofu
See the recipe card below for quantities.
Step 1. Marinate:Transfer the tamari, rice vinegar, sesame oil, ginger, and garlic powder to a shallow dish. Mix well. Place the sliced tofu into the dish in a single layer. Set aside for at least 30 minutes, or overnight, flipping them over after 15 minutes.
Step 2. Set up the tofu coating station with panko or cornflakes, cornstarch, and aquafaba.
Preheat the oven to 400ºF.
Step 3. Coat the tofu:Take one piece of the marinated tofu and shake off any excess marinade. Lightly coat it in cornstarch, shaking off any excess.
Step 4. Then dip the piece into the aquafaba, letting any excess drip off.
Step 5. Dip the tofu into the panko. Press gently to coat evenly. Transfer the coated tofu to a large nonstick baking sheet. Repeat for the remaining pieces.
Step 6. Optional: lightly spray the pieces with cooking oil.
Bake for about 10 minutes, before flipping the pieces over. Bake for 10 minutes more, or until golden brown.
💡 Expert Tips
- Oil is optional but a little goes a long way in getting the panko tofu crispy and golden brown. I recommend spraying the coated tofu lightly with oil.
- For cooking: Either bake, air fry, or pan fry panko tofu. Spread the tofu in a single layer with enough space between the pieces for hot air to pass through. This way, the tofu will brown evenly.
- Serve the easy dipping sauceat room temperature. Make it right before serving or ahead of time. It is quick and easy to make. Refrigerate for up to 5 days.
- Storage: Refrigerate the remaining Panko Tofu in an airtight container for up to 4 days. Reheat in the oven at 375ºF for about 15 minutes, or until warmed through, flipping the tofu over halfway. Or reheat in the microwave.
🙋🏽♀️ Recipe FAQs
Can I pan-fry panko tofu?
To pan-fry, add oil to a medium skillet. (The oil should reach about halfway up the sides of the tofu.) Heat the oil over medium heat. When the oil is hot and shimmering, carefully transfer the tofu to the pan. Place the pieces about 2 inches apart. (Work in batches as needed). Cook the tofu for 2-3 minutes on each side, until crispy and golden brown.
Why is my tofu not crispy?
Tips for extra-crispy panko tofu: 1. Make sure to press the tofu long enough before marinating, or use superfirm tofu and skip this step. 2. Bake or pan-fry the tofu cubes briefly before coating them with panko. This will create a firmer texture and help the panko adhere better. 3. Use coarser panko. If the panko breadcrumbs are too fine, they may not provide the desired crunch. 4. After coating the tofu, let it rest for a few minutes before baking to allow the panko to adhere well. 5. Use oil to coat the tofu pieces and the panko crumbs. You can also try brushing a bit of oil on the panko-coated tofu before baking.
Which brand of air fryer is best?
This Ninja air fryer has performed well for over one year now. It is the air fryer I used for this panko tofu recipe. I also use it as my oven for small-batch cooking. (I receive a small commission from Amazon if you purchase using this link.)
- How To Cook Tofu: A Step By Step Guide (With Pictures)
- Sesame Tofu Recipe (Baked)
- Easy Marinated Tofu Salad
- Easy Tofu Marinades (3 ways, 10 minutes)
👩🏽🍳 Made This Recipe?
Leave a review for my Panko Tofu recipe and share your creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Panko Tofu
Nisha Melvani
This Panko Tofu recipe is quick and easy to make. Air fry or bake (oil-free option). Gluten-free option, crispy, & healthy, with a delicious sauce.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main, Side Dish, Snack
Cuisine Vegan
Servings 4 people
Calories 280 kcal
Ingredients
For the tofu marinade:
- 3 tablespoons tamari or soy sauce (preferably low sodium)
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 clove garlic minced, or ½ teaspoon garlic powder
For the Tofu and Breading:
- 14 to 16 ounces extra-firm tofu or superfirm tofu, pressed and drained
- ¼ cup cornstarch or arrowroot
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 cup panko breadcrumbs or crushed cornflakes
Optional Easy Dipping Sauce for serving:
- ¼ cup tamari or soy sauce (preferably reduced sodium)
- ¼ cup rice vinegar
- 1 ½ tablespoons maple syrup or to taste
- ½ teaspoon sriracha (optional)
- 2 teaspoons grated ginger
- 1 large clove garlic minced
- 1 teaspoon sesame oil
Instructions
Make the marinade:Transfer the tamari, rice vinegar, sesame oil, ginger, and garlic powder to a shallow dish, about 8x8 inches. Mix well to combine.
Slice and marinate the tofu: Cut the tofuinto about 8 (½-inch-thick)squares or rectangles (2x2 or 2x3 inches).
Place the sliced tofu into the dish in a single layer. Set aside for at least 30 minutes, or overnight, flipping them over after 15 minutes.
Preheat the ovento 400ºF.
For coating:Transfer the cornstarch, salt, and pepper to a shallow bowl or rimmed dish. Transfer the aquafaba to a shallow bowl. Transfer the panko to rimmed dish or shallow bowl.
Coat the tofu:Take one piece of the marinated tofu and shake off any excess marinade. Lightly coat it in cornstarch, shaking off any excess. Then dip the piece into the aquafaba, letting any excess drip off. Finally, dip the tofu into the panko. Press gently to coat evenly.
For baking:Transfer the coated tofu to a large nonstick baking sheet. Repeat for the remaining pieces. Optional: lightly spray the pieces with cooking oil. Bake for about 10 minutes, before flipping the pieces over. Bake for 10 minutes more, or until golden brown.
For air frying:Preheat the air fryer to 400ºF. Spray the pieces lightly with cooking oil. Place them in an air fryer basket in a single layer. (You may have to cook them in batches.) Cook for about 10 minutes, or until golden brown.
Prepare the easy dipping sauce (optional). Whisk together tamari, rice vinegar, maple syrup, sriracha, ginger, garlic, and sesame oil in a bowl.
Servethe tofu with easy dipping sauce.
Notes
- Oil is optional but a little goes a long way in getting the tofu crispy and golden brown. I recommend spraying the coated tofu lightly with oil.
- Make the sauce (if using) right before serving. It is quick and easy to make.
- Storage: Refrigerate the remaining Panko Tofu in an airtight container for up to 4 days. Reheat in the oven at 375ºF for about 15 minutes, or until warmed through, flipping the tofu over halfway. Or reheat in the microwave.
- For the sauce, refrigerate in an airtight container for up to 4 days.
Nutrition
Calories: 280kcal | Carbohydrates: 22g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 2mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tried this recipe?Let me know how it was!
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Reader Interactions
Comments
Crystal
and I didn't use oil if anyone is curious how it turns out without it.Reply
Nisha Melvani, RDN
Thank you for sharing.
Reply
Crystal
Our family LOVED this, thank you! Used (organic) corn flakes...so crispy and YUM.
Sauce is very tasty too!Reply
Nisha Melvani, RDN
Yay! Makes me so happy to read this. I'm so glad it was a hit!
Reply
Patti
I think the name of this is Agedashi Dofu in Japanese. It looks really yummy and I would love to try your version since it doesn't need to be deep-fried.
Reply
Nisha Melvani, RDN
Thank you. I hope you try it!
Reply
Karen
How much ginger do you use please..?
Reply
Nisha Melvani, RDN
For the marinade, you. an add 2 teaspoons grated ginger.
Reply
