Pankotofu Recipes

PANKO TOFU

Steps:

• Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel.
• Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe.
• Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on.
• Fry until crisp and golden brown.
• Drain on kitchen towel and serve with your choice of sauce.

THE BEST CRISPY TOFU

Steps:

• 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.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

FRESH PANKO

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
• Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

PANKO AND HERB CRUSTED BAKED TOFU

Steps:

• Drain tofu well. pre heat oven to 400 degrees.
• cut tofu into 1/4 inch slices.
• in mixing bowl combine Spike seasoning with Panko crumbs.
• Dredge each slice of tofu into Panko mixture , coating both sides.
• place tofu onto lightly oiled baking sheet and bake for 30 minutes at 400 degrees. Flipping over after cooking for 15 minute Serve with steam rice and vegetables.