Crispy Panko Tofu Triangles

• Tweet

• Tweet

crispy panko tofu triangles

Baked, not fried, these panko breaded tofu triangles have a crunchy coating and a meaty center. We enjoyed them with Thai sweet red chili sauce.

Use panko breadcrumbs or make a gluten-free alternative from Rice Chex crushed with a rolling pin. Rice Chex does have refined sugar and BHT preservative, but it worked well in this recipe.

panko breaded tofu triangles ready to go into the oven

Panko Breaded Tofu Nuggets

 

Print

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Author: Mary Saylor

Serves: 5

Ingredients

• 1 block regular firm or extra-firm tofu
• 1 cup Rice Chex crushed with a rolling pin, or 1 cup panko bread crumbs
• ½ cup corn meal
• 2 tsp. nutritional yeast
• 1 tsp. onion powder
• 1 tsp. smoked paprika (pimenton de la vera)
• ¼ tsp. chili powder
• salt
• 1 cup plain unsweetened soy or other milk
• 1 Tbs. tapioca starch or arrowroot (or cornstarch if you don't have these)

Instructions

1. Line two baking sheets with parchment paper. Preheat oven to 400.
2. If you are using Rice Chex to make panko, put them on a cutting board and roll a rolling pin over them to crush them. Otherwise, just get out the box of panko.
3. Put the panko or panko substitute into a medium or large bowl.
4. Add nutritional yeast and spices. Add salt to taste.
5. Cut tofu into triangles or cubes.
6. Put soy milk in flat-bottomed container.
7. Add one layer of tofu to the container.
8. Remove tofu piece by piece. Hold over a clean bowl, sprinkle breading mixture over the tofu. I do this instead of dipping the tofu into the bowl of breading so that the breading mixture will not get damp (and therefore stop sticking to the tofu).
9. Place tofu on the baking sheet.
10. Bake at 400 for 20 minutes.
11. Serve with a dipping sauce such as Thai sweet red chili sauce.

2.2.1

These make a good appetizer, or serve them with veggies and rice

Tagged as: tofu