Tofu is such a versatile ingredient and one I never get tired of preparing. The humble block of bean curd with its neutral taste can easily be transformed into a flavor-packed meal.
This pan-fried tofu gets brushed with a savory sauce before being dipped in egg and panko. It’s crispy on the outside and toothsome on the inside.
Super firm tofu is perfect for this recipe because you don’t need to press out the water. It has a solid texture that holds its shape well.
The tofu is coated with the sauce and can be refrigerated for many hours before using. I usually plan to eat the tofu for lunch so I dip it in the sauce 2-3 hours in advance of frying.
This is your typical breading station. Easy and foolproof.
Look at those cutlets! Crispy and golden brown.
Serve your crispy tofu with brown or white rice, vegetables, and a drizzle of sriracha or your favorite hot sauce or dipping sauce. Sprinkle flaky sea salt over the top. Leftovers make tasty sandwiches.
Crispy Savory Tofu Cutlets
2-4
servingsIngredients
1 block (14 ounce) super firm tofu, sliced into 8 pieces
- Sauce
2 1/2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 teaspoons fresh squeezed lemon juice
2 teaspoons Dijon mustard
1 tablespoon hot sauce of your choice (I used sriracha)
1 medium garlic clove, finely grated
1 1/2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
- Breading
1/3 cup flour
2 large eggs
2 teaspoons mayonnaise or sour cream (optional)
1 cup panko
Directions
- Whisk together all of the sauce ingredients in a small bowl.
- Pat off moisture from the tofu slices. Coat both sides with sauce and refrigerate for 2-3 hours.
- Prepare your breading station just before you are ready to fry the tofu.
- Whisk mayonnaise or sour cream (if using) with eggs until well combined.
- Remove tofu from the refrigerator and dip each piece into the flour, egg, and panko. Press panko gently onto each slice of tofu.
- In a large skillet, pour a generous amount of oil (no more than 1/4-inch up the sides of the pan). Heat over medium-high heat. Once the oil is hot, place tofu slices in pan and cook for 2-3 minutes until nicely browned, adjusting the heat to medium if needed. Flip tofu and brown the other side, about 2 minutes. Remove tofu to a paper towel-lined plate. Serve with rice and vegetables or salad, or use in sandwiches.
Notes
- If you prefer to season your tofu before proceeding with the recipe, you may salt water brine the tofu slices or brush a bit of low sodium soy sauce on each piece.