Crispy Panko Fried Tofu GF
Crispy and crunchy on the outside, tender and bursting with flavor on the inside. Taking tofu to another level. This gluten-free recipe is easily veganized by using flax seed.
Equipment
- 12″ frying pan or work.
- Large strainer
Ingredients
- 12 oz packet of firm tofu drained and pressed and cut into large triangles or cubes.
- ¼ cup soy sauce gf Tamari
- 1 tsp cream sherry or rice wine vinegar
- 1/4 tsp ginger powder or ½ tsp fresh minced ginger
- 1/4 tsp garlic powder or 1 minced clove fresh garlic
- 1/8 tsp of liquid smoke
- ¼ cup rice flour
- 2 tbsp tapioca starch
- 2 tbsp potato starch NOT potato flour
- 1 egg or flax equivalent
- 1 tsp cold water if needed
- 1-2 cups panko gf
- Extra salt
- 2 cups cooking oil
Instructions
Marinade:
- Mix ¼ cup soy sauce gf with cream sherry or rice wine vinegar, ginger, garlic and liquid smoke. Do Not add more than a 1/4 tsp of liquid smoke because it will overpower the dish. Pour over tofu. Allow to marinade in the refrigerator for at least 1 hour or overnight.
- Heat oil in pan on medium heat to 350°
Batter
- Make batter by mixing rice flour, tapioca starch, potato starch, 1 egg, 1/4 tsp salt, pepper, onion and garlic powder and cold water if needed. You will have a heavy pancake mixture. If it’s too thick add ¼ tsp of cold water until the desired consistency is achieved. If the batter is to thin, the panko bread crumbs will not stick to the tofu.
- Remove tofu from refrigerator. Discard marinade. Dip the tofu into the batter and coat completely.
- Toss tofu into panko. Shake of excess.
- Place into hot oil and fry until golden and crispy approximately 2 – 3 minutes.
- Remove tofu from hot oil and drain using a large strainer.
- Season lightly with a sprinkling of extra sea salt
- Serve hot with your homemade teriyaki sauce or sweet chili sauce or ginger sauce.
Notes
GF = gluten-free
Substitutes
Substitute egg with 1 tbsp of ground flax seeds mixed in 3 tbsp of water. Allow to mixture to sit until it becomes gelatinous. Soy sauce can be substituted:
Panko breadcrumbs brown much faster than regular breadcrumbs. To ensure even cooking make sure your oil is hot but not smoking. To test oil, add a tiny pinch of panko to the hot oil. If browns in less than 30 seconds your oil is too hot. If it doesn’t sizzle and begin browning after 30 seconds your oil is not hot enough. If in doubt, cook a single piece first and make the necessary adjustments to the temperature of your oil. You can bread your tofu in advance. Keep refrigerated until you are ready to cook them. Don’t overload your pan when frying as the oil will cool. Bon Appétit.
Substitute egg with 1 tbsp of ground flax seeds mixed in 3 tbsp of water. Allow to mixture to sit until it becomes gelatinous. Soy sauce can be substituted:
- Tamari
- Or equal parts Bragg Liquid Amino and water.
Panko breadcrumbs brown much faster than regular breadcrumbs. To ensure even cooking make sure your oil is hot but not smoking. To test oil, add a tiny pinch of panko to the hot oil. If browns in less than 30 seconds your oil is too hot. If it doesn’t sizzle and begin browning after 30 seconds your oil is not hot enough. If in doubt, cook a single piece first and make the necessary adjustments to the temperature of your oil. You can bread your tofu in advance. Keep refrigerated until you are ready to cook them. Don’t overload your pan when frying as the oil will cool. Bon Appétit.
Nutrition
Serving: 4gCalories: 1212kcalCarbohydrates: 29gProtein: 13gFat: 118gSaturated Fat: 9gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 41mgSodium: 941mgPotassium: 115mgFiber: 2gSugar: 2gVitamin A: 59IUVitamin C: 0mgCalcium: 145mgIron: 2mg
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