Description
A deliciously crispy tofu cutlet that combines a crunchy panko crust with a tender tofu filling, perfect for comfort food lovers.
Ingredients
Scale
- ½ cup (60g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup water
- 1 cup (65g) panko
- 1 teaspoon salt for panko
- ½ teaspoon paprika
- Pinch of black pepper
- 1 block (16 oz.) extra-firm tofu
- Vegetable or canola oil for frying
- Salt and black pepper to taste
Instructions
- Freeze the tofu (in its packaging) for at least 24 hours.
- Once frozen, defrost and press the tofu to remove excess moisture.
- Prepare a breading mixture with flour, cornstarch, and salt; gradually add water to create a smooth batter.
- Mix panko with salt, paprika, and black pepper in another bowl.
- Cut tofu into cutlets and season with salt and pepper.
- Coat each tofu piece in flour mixture, then in panko, placing on a wire rack.
- Heat oil in a frying pan to medium heat.
- Fry each cutlet for 2-3 minutes on each side until golden brown.
- Drain on paper towels and season with salt before serving.
- Enjoy with your choice of sides or sauces!
Notes
For best results, freeze the tofu ahead of time and press it adequately to remove moisture. If preferred, you can bake the cutlets at 400°F (200°C) for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: East Asian
Nutrition
- Serving Size: 1 cutlet
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Tofu Cutlet, Vegan Recipe, Comfort Food, East Asian Cuisine, Crispy Tofu
