This recipe for breaded panko tofu is SO crispy and delicious! Learn how to make this vegan main dish either baked in the oven or fried in a skillet. The breading is made without egg and uses just a few pantry staples.

crispy panko tofu pieces stacked on top of each other on a plate

Even though I love plant-forward meals and enjoy incorporating vegetables any chance I get, I historically have not liked tofu. I never sought it out and never even cooked with it in my own kitchen until a couple of years ago. The mushy texture was just not something I enjoyed.

However, I kept trying to like tofu, and eventually, I figured out how to make it taste good. Now, I try to incorporate tofu into our dinner plans more often. It has so much to offer!

My method for making delicious tofu involves 1) using extra firm tofu, 2) pressing out the liquid, 3) using soy sauce as marinade, and 4) coating it in a crispy breading. It may sound like a lot of work, but truthfully, it’s really easy to prepare good tofu! I use this method for my Peanut Tofu Buddha Bowl and Vegan Tofu Burrito Bowls.

This recipe for panko tofu is similar to the tofu in those bowls, but it has a very crispy breading. The panko-based crust is seasoned with just the right amount of flavor, and the final product totally rivals breaded chicken cutlets. If you’ve been looking for an entree that you can eat in lieu of meat or serve to vegan guests, panko tofu is for you! It’s so versatile and can be served on its own with a sauce or dip, in a sandwich, on a salad, and more.

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Ingredients and Substitutions
Instructions (Baked or Fried)
Serving Ideas
Storage and Reheating
More Tofu or Edamame Recipes
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a block of tofu in a bowl next to bowls with breading ingredients

Ingredients and Substitutions

Tofu: Use extra firm tofu, not soft or silken. A 12- or 14-ounce block will do.
Panko breadcrumbs: Panko is a type of Japenese breadcrumb that is flakier and crunchier than regular breadcrumbs. If you substitute something else for panko in this recipe, your tofu will not be super crispy as is intended. Here is the brand of panko I use. Trader Joe’s also makes good panko.
Cornstarch: This also contributes to the crunchy coating. You can substitute all-purpose flour, rice flour, tapioca flour, or arrowroot powder.
Reduced sodium soy sauce: You use this to marinate the panko tofu before breading it. Feel free to substitute Tamari or liquid aminos.
Spices: Salt, pepper, garlic, and onion powder. Yum! Add cayenne pepper, chili powder, or smoked paprika if you want some spice.

Instructions (Baked or Fried)

If you’re wondering how do you make panko breaded tofu, here’s a preview of the steps. It includes options for baking or pan-frying. Scroll down to the recipe card at the bottom of the post for the ingredient quantities and full list of steps.

Press tofu to remove excess liquid. You can use a tofu press or just put it in between two plates with a stack of books on top.

tofu cut into ¼-inch pieces on a cutting board

Slice tofu down a long edge into ¼-inch slabs.

tofu pieces marinating in soy sauce in a square dish

Let the tofu slabs marinate in the soy sauce for 10 minutes.

a piece of tofu pressed into panko breading in a bowl

Press the tofu into the breading mixture, making sure to coat both sides.

three pieces of panko crusted tofu on a baking sheet with parchment

BAKING INSTRUCTIONS: Place panko tofu on a baking sheet lined with parchment paper and brushed with oil. Bake for about 20 minutes on each side until crispy.

three pieces of panko tofu frying in a skillet

FRYING INSTRUCTIONS: Fry the breaded tofu slabs in a tablespoon of oil in a skillet over medium heat for about three to four minutes on each side.

three pieces of crispy tofu stacked on top of each other on parchment

Serving Ideas

Crispy panko tofu is a very versatile dish. Here are a few delicious ways to serve it:

As a vegan entree: Serve it in the same way you would serve a piece of meat or fish. Drizzle a sauce on top or spoon salsa over it (recommendations below).
With a sauce or salsa: Try dunking crispy tofu into my Canned San Marzano Tomato Sauce, marinara sauce, honey mustard, or aioli. You can drizzle it with my Garlic Avocado Spread or Cilantro Chimichurri Sauce or add a spoonful of Fresh Garden Salsa, Mango Salsa, or Pineapple Jicama Salsa.
In a sandwich or wrap: Stuff panko tofu slabs in your favorite bread, veggie wrap, or pita pocket. It would be a great addition to my Veggie Boursin Cheese Sandwich.
On top of a salad: Want to bulk up a salad to make a complete meal? Add some of this tofu to the Chopped Kale Salad with Tahini Dressing or Arugula Apple Salad with Pecans.
In a stir fry: Try this tofu with my Vegan Eggplant “Teriyaki” or Bok Choy Mango Stir Fry.

Storage and Reheating

Store panko tofu in an airtight container in the refrigerator for up to five days. Reheat your tofu in the same way you prepared it. So, if you baked the tofu, reheat it in the oven at 350 degrees F for about 10 to 15 minutes or until warmed through. If you pan-fried the tofu, reheat it in a skillet with a small amount of oil over medium-low heat until warmed through.

More Tofu or Edamame Recipes

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