Crispy Asian-Style Tofu Bites

SERVINGS

PREPARATION

20 min

COOKING

25 min

Crispy on the outside and tender on the inside, these tofu bites are coated in a savoury panko-Parmesan crust with sesame, ginger and soy, then served with creamy Wafu sauce. Perfect as a snack, appetizer, or addition to a sushi or Buddha bowl.

NUTRITIONAL VALUES

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Ingredients

Preparation

Ingredients

1 package (350 g) Soykei Extra-Firm Tofu, well drained and patted dry
60 mL (1/4 cup) cornstarch
2 eggs, beaten
250 mL (1 cup) panko breadcrumbs
125 mL (1/2 cup) freshly grated Parmesan cheese
30 mL (1 tbsp) sesame oil
30 mL (1 tbsp) soy sauce
10 mL (2 tsp) garlic powder
10 mL (2 tsp) ground ginger
10 mL (2 tsp) onion powder
5 mL (1 tsp) salt
Pepper, to taste
Store-bought Wafu-style dressing or sauce

Preparation

Preheat the oven to 205°C (400°F).
Line a baking sheet with parchment paper.
Cut the tofu block in half lengthwise, then cut each half into six pieces to make sticks. Place the tofu in a clean kitchen towel and pat thoroughly dry. Set aside.
Prepare three shallow dishes. In the first, combine the cornstarch, garlic powder, onion powder, ground ginger and salt. In the second, whisk together the eggs, sesame oil and soy sauce. In the third, combine the panko breadcrumbs and Parmesan cheese.
Coat each tofu stick first in the cornstarch mixture, shaking off any excess. Dip it into the egg mixture, then coat it with the panko and Parmesan mixture. Dip it once more into the egg mixture, followed by a second coating of panko and Parmesan. Repeat with the remaining tofu.
Arrange the tofu sticks on the prepared baking sheet. Bake for 18 to 22 minutes, or until golden and crispy, turning halfway through cooking.
Cut each tofu stick into 5–6 bite-sized pieces. Serve with Wafu-style dressing in a sushi bowl, Buddha bowl or as Asian-style tofu bites. The whole crispy tofu sticks can also be used as a filling or topping for homemade sushi.