Crispy Panko Crusted Tofu Bowl
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesThis crispy tofu bowl features panko crusted tofu, edamame salad and spicy mayo!
Ingredients
- Tofu
1 block (454g) of extra-firm tofu, cut into cubes
4 tbsp of soy sauce
2 tbsp of rice vinegar
½ cup of white all purpose flour
1 tsp of garlic powder
2 tsp of paprika
1 tsp of salt
2 eggs, beaten
1 cup of panko breadcrumbs
Avocado oil or canola oil for cooking
Flaky sea salt
- Salad
1 cup of defrosted edamames
1 avocat, cut into cubes
1 cucumber, cut into cubes
2 green onions, sliced
1 tbsp of sesame oil
1 tbsp of soy sauce
1 tbsp of maple syrup
2 tsp of rice vinegar
- To assemble
½ cup of mayonnaise
2 tbsp of sriracha
Cooked sushi rice (Calrose)
Shredded carrots or other garnishes of choice
Instructions
- Marinade the tofu. Combine 4 tbsp of soy sauce and 2 tbsp of rice vinegar in an airtight container. Add the tofu cubes, close the container with a lid and shake well. Let it marinade for 15 minutes.
- During this time, prepare the salad by combining all the ingredients into a bowl.
- Prepare the spicy mayo by combining mayonnaise and sriracha in a small bowl.
- Prepare the crispy tofu with 3 different bowls; one with the flour and spices (garlic powder, paprika and salt), one with the eggs and another one with the panko breadcrumbs.
- Dip each tofu cubes in the flour mixture, then in the eggs and cover well with panko breadcrumbs.
- In a big pan over medium heat, add enough oil to have approx ½ inch height. Cook half of the tofu cubes for 2-3 minutes each side, or until crispy and golden. Reserve on a plate with a paper towel and sprinkle some sea salt on top of the tofu. Repeat with the remaining tofu cubes.
- Assemble the bowls with rice at the bottom, the salad, other garnishes of choice and the crispy tofu. Drizzle with spicy mayo.
