Crispy Tofu Cutlets
Delicious crispy tofu cutlets that are healthy, budget-friendly, and perfect for meal prep. Pair with Japanese curry or your favorite sauce for a satisfying meal.
Ingredients
For the Breading
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup water Gradually whisked into the flour mixture.
- 1 cup panko Japanese breadcrumbs for texture.
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 pinch black pepper
For the Tofu
- 1 block extra-firm tofu (16 oz.) Frozen and then thawed for best texture.
- as needed Vegetable or canola oil for frying 1-inch depth in the pan.
- to taste salt
- to taste black pepper
Instructions
Preparation
- Freeze the whole block of tofu overnight and then thaw it in the refrigerator.
- Drain and press the tofu for at least 20 minutes to remove excess moisture.
- Prepare the breading station: In a medium bowl, whisk together flour, cornstarch, and salt. Gradually whisk in water until smooth.
- In another medium bowl, combine panko breadcrumbs, salt, paprika, and black pepper.
- Cut the tofu into 4 equal pieces and season with salt and pepper.
Breading and Frying
- Coat each piece of tofu in the flour mixture, then the panko mixture, and place on a wire rack.
- Heat oil in a large pan over medium heat. Test the oil by tossing in a piece of panko; if it sizzles, it's ready.
- Fry each breaded tofu piece for 2 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.
- Sprinkle with salt while still hot and serve with Japanese curry.
Notes
For extra crunch, correlate the flour and cornstarch ratio to your preference. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.