The BEST Fried tofu with panko (Chinese-style)
This Fried Tofu with Panko is based on a dish I had at a Chinese restaurant. It's crispy on the outside, and the breading is really savory and salty. It's easy to make for a weeknight meal.
Ingredients
Breading
- 1 teaspoon coarse kosher salt
- ¾ teaspoon MSG
- 1 ½ cups panko breadcrumbs
- ⅓ cup cornstarch
- 1 ½ teaspoons Tomax pepper salt (or white pepper)
Fried Tofu
- 1 box soft tofu (or silken tofu)
- neutral oil (for trying)
Instructions
Breading
- Pound salt and MSG in a pestle and mortar until they become a fine powder.
- In a shallow dish, combine panko breadcrumbs, cornstarch, Tomax pepper salt, and the salt and MSG powder.
Egg Wash
- Whisk eggs and milk in a small bowl.
Fried Tofu
- Use a sharp knife to release the tofu from the box. Invert it onto a cutting board, pat the box a few times, and slowly lift it off. Slice the tofu into pieces that are ½-inch thick and measure 1 inch by 2 inches.
- Dip each tofu piece in egg wash, shake off excess, then coat in the breadcrumb mixture. Transfer coated tofu to a baking sheet and let it rest for 15 minutes before pressing each piece into the panko mixture again.
- Heat 1 inch of oil to 350°F. Cook 6-10 pieces of tofu at a time for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and serve immediately.
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 327kcalCarbohydrates: 53gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 165mgSodium: 3304mgPotassium: 162mgFiber: 2gSugar: 3gVitamin A: 250IUCalcium: 119mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!