This is the best tofu you’ll ever have. I’ve had a lot of tofu in my life, this tops. And it’s baked(!), not fried. And let’s face it, all of the other “best tofu” is usually fried. I sort of can’t believe I don’t eat this every day.
I was inspired by this recipe, which used fried tofu.
The trick to this recipe is to spray the breaded tofu with a light layer of cooking spray. It gives the panko an extra crisp and helps brown it.
- One 14 oz. packages extra-firm tofu
- ½ cup rice flour
- 2 Tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. course ground black pepper
- 1 large egg
- 3 Tbsp. water
- 1 cup panko breadcrumbs
- Cooking spray
- Press the tofu under a book for ten minutes to drain any excess water.
- Preheat oven to 425 degrees.
- Coat a baking sheet with a think layer of cooking spray.
- While you're waiting for your tofu to press, combine the flour, cornstarch, salt, and pepper in one bowl.
- In a separate bowl, whisk the egg and water together.
- Pour the panko in a third bowl.
- Once the tofu has been pressed, slice the tofu in large triangles.
- Dip the triangles in the flour mixture, coating well.
- Then transfer the flour-covered mixture to the egg bowl. Coat well with egg.
- Finally, cover the coated tofu with panko.
- Move the coated tofu onto the baking sheet. Once all tofu triangles are on the baking sheet, give it another light spray with cooking oil. This helps turn the panko crispy.
- Place the tray in the oven, baking for ten minutes on each side.
Serve this with rice and your favorite sauces. This would make an excellent sweet and sour base.