These panko breaded tofu chunks are the ideal finger sustenance for your next gathering! They're fresh, stove heated, and somewhat hot.
These tofu pieces are the ideal supper highlight, fresh plate of mixed greens besting, or dunkable hors d'oeuvre. You'll cherish that it is so natural to make these firm tofu pieces!
These reduced down tofu chunks made with panko bread scraps. They're immaculate with supper or as a tidbit!
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Ingredients
- 1 block (14 ounces) extra firm tofu
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1/2 cup all-purpose flour
- 2 flax eggs or eggs (1 flax egg= 1 tablespoon flax + 3 tablespoons water) let flax eggs sit 5 minutes before using
- 1 cup panko bread crumbs
- 1 and 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional - makes it spicy!!
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice the tofu into 10 squares: Cut the tofu into 5 slices along the long edge, then cut each column in half to make squares (see note for variations). Lightly press each slice of tofu with a paper towel to remove some of the liquid.
- To make the marinade, stir together the vegetable broth and soy sauce in a shallow pan. Marinate the tofu in the vegetable broth mixture for at least 10 minutes.
- Prepare 3 bowls: one with the flour, one with panko bread crumbs and spices, and one with the flax eggs. Coat the tofu in the flour, then the flax eggs, then the panko.
- Bake at 400 degrees F on the parchment lined baking sheet for 15 minutes. Carefully flip the tofu bites over, then bake for another 15 minutes. They're ready when golden brown and crispy.
For more detail : bit.ly/2lWadlL
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