Crispy Sesame-Crusted Tofu
Tofu with a crispy panko and sesame breading. Dip in your favorite sauces for a high-protein snack, or enjoy with salads, pastas, and more to make them more substantial.
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Servings: 5
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Equipment
Ingredients
- 1 (14 or 16 oz) block firm or extra-firm tofu pressed
- salt and pepper
- spray oil optional, to assist with browning
Simple Batter
- 1/4 cup all-purpose flour or cornstarch
- 1/3 cup unsweetened plain plant milk or just use cold water in a pinch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast optional (but recommended!)
- 1/2 teaspoon kosher salt
- black pepper to preference
Sesame Breading
- 3/4 cup panko breadcrumbs
- 1/4 cup sesame seeds I like a combo of white and black, but it's optional
To Serve
- sauce of choice for dipping
Instructions
- Ahead of time: Use your favorite method to press your tofu. This will help it crisp up faster. If you need tips, check out the Notes section.
- Prep: Preheat oven to 450°F. You can line your baking sheet with parchment or a silicone mat for easier cleanup (but it isn't required).
- Cut and season tofu: Cut the tofu into any shape you like. I like small triangles (as shown in the photos) about 1/2" thick. Cubes work great too. Lay the tofu pieces out and season generously with salt and pepper.
- Make the batter: In one dish, whisk together flour (or cornstarch), onion & garlic powder, nutritional yeast, plant milk, salt, and pepper. We're looking for a consistency slightly thinner than pancake batter. Add an extra splash of water if needed to thin it out, or an extra sprinkle of flour if it seems a little too thin.
- Set up breading station: In another dish, combine panko breadcrumbs and sesame seeds.
- Bread the tofu: Dip the seasoned tofu pieces in the batter. Allow excess to drip off, then press into the panko/sesame mixture to thoroughly coat.
- Baking instructions: Arrange tofu on lined baking sheet. (Optional: Spray lightly with cooking oil to help the breadcrumbs brown more evenly.) Bake for 20-25 minutes, until breading is crispy and deep golden brown.
- Air fryer instructions: Arrange in air fryer basket — ideally in one layer, but it's OK if they are stacked a bit. Air fry at 390°F for 12-15 minutes. Midway through, shake the basket gently, or use tongs to redistribute the tofu pieces. This will help them brown more evenly. (Don't shake too vigorously or you'll lose some of the breading.)
- Enjoy: These are best enjoyed right away while they're still crispy. Serve with your favorite dipping sauces. I love to garnish with sliced scallions to add some freshness. My favorite dipping sauce for these is Thai sweet chili sauce!
- Leftovers: Leftovers can be kept in an airtight container for about 5 days. The breading will soften, but you can crisp it back up in the oven or air fryer at 350°F for a few minutes.
Notes
- Gluten-free: Use cornstarch or your favorite gluten-free all-purpose flour blend in the batter. Then use your favorite gluten-free breadcrumbs to bread. I have made these with rice panko and they are just as delicious!
- Tips for pressing tofu: My favorite method is with a tofu press. It squeezes out extra moisture so thoroughly. If you don't own a press, I recommend cutting your tofu first, then laying out the pieces on one half of a clean, lint-free kitchen towel. Fold the other half of the towel over the top of the tofu pieces and gently weigh them down with something flat and moderately heavy, like a plate or spare cutting board.
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