And my family got tired of it too! Since making the switch to tofu in the air fryer, all of my tofu recipes are a huge hit with the fam!Īnd it’s by far the easiest way to make it. I got very tired of serving tofu meals that were just meh. Add additional time if needed.Ĭrispy air fryer tofu is the only way I will make tofu anymore. Check for crispiness after 10 minutes.Air fry 10 minutes at 400 degrees, shaking the basket halfway through.You may need to cook it in two batches to avoid overcrowding. Spray the bottom of the air fryer basket with nonstick spray and spread tofu in a single layer in the basket, leaving a little room between the cubes for good airflow.Let sit 10 minutes then sprinkle with corn starch. Cut the tofu block into 1 inch cubes, drizzle with soy sauce (or liquid aminos), sprinkle with seasoning of choice and stir to coat evenly.I use a cast iron pan as my “tofu weight.” Let it sit 20-30 minutes then carefully remove the paper towels. Place the wrapped tofu on a large plate and place a broad heavy object on top. Just wrap the block of tofu in several paper towels. Be sure to press the tofu before you cut it.
If “silken” is written anywhere on the package, it will be too soft and fall apart. If they're still not heated through, flip and cook for 2-3 more minutes.Ten minutes of cooking time and bam! You’ve got super tasty, super crispy air fryer tofu. In the air fryer, arrange the cutlets in a single layer, and cook at 350F for 5 minutes to reheat. You can also reheat your panko tofu in a toaster oven on a piece of tin foil at the same temperature. The panko will be soggy if you do! Instead, arrange your leftovers on a lined baking sheet, and bake at 350F for about 10 minutes. To reheat, I do not recommend using the microwave. They will keep for around three days in the refrigerator. If you do have leftovers, store them in an airtight container. I like to dish this up with a veggie and a whole grain. You can serve your Crunchy Panko Tofu with any dipping sauce you like. Ponzu sauce, soy sauce, or teriyaki sauce all make great dips for this recipe, though it's also delicious without any sauce at all. For a recipe like this, where you're slicing the tofu into cutlets, you want to keep that rectangle intact. The other thing I love about using the EZ Tofu Press is that it maintains the basic shape of the tofu block. That's ideal for a tofu recipe, like this one, that calls for a marinade. When you press your tofu well, you're basically turning your tofu into a flavor sponge. When you press, you release all of the excess water that the tofu is holding onto. Pressing tofu does more than give it a chewy texture. The real key to this recipe, though, is the EZ Tofu Press. Instead of aquafaba, I use vegan mayo as the binder to get the panko to stick to the tofu. Not only is the mayo effective, but it adds another layer of flavor and richness to your finished product. More Panko Goodness: Crispy Avocado Tacos, Baked Buffalo Tofu Bites Panko is my go-to when I want a nice, crunchy coating on something like tofu. It's got a nice, firm crunch that's tough to beat, but it's not too bready. In this easy panko tofu recipe, you press and marinate your tofu, then coat it in vegan mayo and panko, and bake or air fry it to perfection. And since you bake or air fry it, you have plenty of time to fix veggies and grains to go with.
All opinions are 100% my own.Ĭrunchy Panko Tofu is a flavorful addition to any meal. This recipe is sponsored by EZ Tofu Press.
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