The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 14-ounce block firm tofu, drained
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
- 2 teaspoons agave syrup
- 2 scallions, white parts minced, green parts sliced thin
- 1/2 teaspoon sriracha
- 1/2 cup panko
- 2 tablespoons white sesame seeds
- 1 tablespoon cornstarch
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
Instructions
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 243 mg |
Reviews
Tastes good but the coating did not stick to the tofu. I had to improvise by dunking it into the sauce first then the coating. Then the amount of oil wasn’t enough. It all kinda went sideways but I salvaged it.
This recipe was so good! The sauce is what makes this rock. It tastes best eaten after it’s made but not as a leftover. Still was delicious.
Has anyone tried baking this in the oven instead of frying? I am making now. Decided to marinate in the sauce after pressing.
Made this the other night. Pretty quick and easy. It was delicious!! I made a little more sauce than was called for. It was needed. Will
definitely make again!
definitely make again!
Delicious…the sauce is really good and the tofu is crunchy. Try to make more sauce as you will need it.
Try this recipe in an air fryer. It’s the only way I do tofu now. Comes out way better than any method other than deep frying.
Tried a few tofu recipes. This is by far the best. Everyone enjoyed, even my meat eaters.
I found the coating to be incredible and have great crunch factor. I had marinated my tofu after pressing it and found the flavor better with the marinade vs doing a sauce (which ruins the great crunch I worked so hard to achieve). I would do this again, but same approach.
My family loves this recipe and asks for it frequently. It’s easy to make and delicious!
Not enough flavor.