Panko breaded tofu bites fried to golden perfection! These quick and easy Asian breaded tofu nuggets are ready in 30 minutes with minimal ingredients. They serve well as a main or side dish with homemade katsu sauce and great for the family!
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These Asian Breaded Tofu Nuggets are made of extra-firm tofu seasoned in garlic powder, onion powder, salt and breaded with Japanese panko breadcrumbs with the help of cornstarch and egg.
The best part about this tofu recipe is that these tofu nuggets are pan fried in shallow oil and not deep fried. So less oil is wasted and it makes these tofu nuggets lower in calories.
The tofu is best served with a sweet and tangy homemade Tonkatsu sauce which is made of four simple ingredients. I love serving this Japanese-inspired dish with steamed rice and veggies.
If you're a tofu lover, this is a fantastic way to get in more plant-based protein. I love making this meatless dish for my husband, who isn't too keen on eating meat.
It's a tasty way to enjoy tofu because the exterior is so crispy and golden brown and the interior is tender and nicely seasoned.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
For the Tofu
- Extra-firm Tofu: avoid using firm to soft tofu because it'll crumble apart easily. You can find extra-firm tofu at most grocery stores in the refrigerated section.
- Cornstarch or potato starch: to coat the tofu so the egg can stick. Or substitute with all-purpose flour.
- Large Eggs: to help the panko breadcrumbs stick to the tofu.
- Japanese Panko: these are Japanese-style breadcrumbs that are light and flakier than regular breadcrumbs. They're made of processed Japanese milk bread or shokupan. You can substitute with regular breadcrumbs or process milk bread in a food processor by pulsing it into large flakes.
- Garlic powder: avoid using freshly minced garlic because it won't season the tofu well enough.
- Onion powder
- Salt
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Homemade Katsu Sauce
- Worcestershire sauce
- Ketchup
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor to the dish. If you're not a fan of oysters, substitute with vegetarian stir-fry sauce. If you're gluten-free: substitute with a gluten-free version.
- White granulated sugar: or substitute with cane sugar but make sure it's fully dissolved in the sauce.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Remove as much excess water from the tofu as possible by patting them dry. This will create for more crispy tofu.
- Make sure to evenly season the tofu and don't skimp on the seasoning since tofu can be quite bland in taste.
- Evenly coat each tofu cube in cornstarch, beaten egg and breadcrumbs and make sure there are no bald spots or the tofu won't be crispy. Avoid coating in batches as this will result in less crispy tofu.
- Make sure the oil is hot enough before frying the tofu to ensure an even golden brown crust on each side.
- Transfer fried tofu to a wire rack or paper-towel lined plate to remove excess oil, which causes for a soggy coating.
Instructions
Below are step-by-step instructions on how to make Asian breaded tofu nuggets:
- First dice extra-firm tofu into 1-inch cubes.
- Then pat dry the tofu cubes with clean paper towels to remove excess moisture. This is important or your coating will fall off.
- Next generously season tofu cubes with an even sprinkle of salt, garlic powder, onion powder on both sides.
- Then prepare fill one large shallow bowl with cornstarch, a second bowl with beaten egg and the third bowl with panko breadcrumbs.
- Generously coat each seasoned tofu cube into the cornstarch first, then beaten egg and panko breadcrumbs last ensuring no bald spots.
- Next heat vegetable oil in a large pan on medium heat, around 350 degrees F with a digital instant read thermometer or place a wooden utensil into the oil and if bubbles form, it's time to fry. Fry tofu on each side until golden brown, about 2-3 minutes per side. Transfer the fried tofu to a wire rack or paper-towel lined plate to remove excess oil.
- Lastly in a small bowl, combine Katsu sauce ingredients. Enjoy with tofu!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing these fried tofu nuggets as the freezer air will change the texture of the tofu.
Pairing Suggestions
These Asian breaded tofu nuggets serve well with steamed rice and:
- starters like miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing or Korokke
- seafood dishes like shrimp tempura, panko shrimp or ebi mayo
- protein dishes like ramen eggs, chicken katsu or tonkatsu, Karaage, Teriyaki Tofu, Teriyaki Chicken, or Ginger Miso Salmon.
- rice dishes like Oyakodon, Omurice, Pork Katsu Onigirazu or Katsudon
- other noodle dishes like Yaki Udon, Creamy Mushroom Udon, or Udon Carbonara
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
I recommend only using extra-firm tofu and to avoid using soft to firm tofu as these textures will crumble apart easily.
Breaded tofu can be air fried instead of shallow-fried. To air fry: Lightly spray the air fryer basket with neutral oil and place the breaded tofu cubes into the basket in a single layer, giving each piece enough space.
Then lightly spray enough oil over the tofu cubes. Air fry at 400 degrees F for 9-10 minutes. Then flip the tofu over and air fry on the other side for 1-3 minutes.
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📖 Recipe
Quick & Easy Asian Breaded Tofu Nuggets
Ingredients
- 1 lb extra firm tofu
- ½ cup cornstarch or potato starch
- 3 large eggs beaten
- 1 cup panko breadcrumbs add more if needed
- ⅓ cup vegetable oil or any neutral oil
- 1 teaspoon garlic powder add more if needed
- 1 tsp onion powder add more if needed
- ½ teaspoon salt add more if needed
Katsu Sauce
- 5 teaspoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon white granulated sugar
Instructions
- First dice extra-firm tofu into 1-inch cubes.
- Then pat dry the tofu cubes with clean paper towels to remove excess moisture. This is important or your coating will fall off.
- Next generously season tofu cubes with an even sprinkle of salt, garlic powder, onion powder on both sides.
- Then prepare fill one large shallow bowl with cornstarch, a second bowl with beaten egg and the third bowl with panko breadcrumbs.
- Generously coat each seasoned tofu cube into the cornstarch first, then beaten egg and panko breadcrumbs last ensuring no bald spots.
- Next heat vegetable oil in a large pan on medium heat, around 350 degrees F with a digital instant read thermometer or place a wooden utensil into the oil and if bubbles form, it's time to fry. Fry tofu on each side until golden brown, about 2-3 minutes per side. Transfer the fried tofu to a wire rack or paper-towel lined plate to remove excess oil.
- Lastly in a small bowl, combine Katsu sauce ingredients. Enjoy with tofu!
Jorge Goto
O molho desta receita esta presente também na receita de Tofu Katsu.
Dúvida: qual o nome correto: Molho Tonkatsu ou Molho Katsu?
christieathome
They're the same thing. Katsu sauce is the shortened name for Tonkatsu sauce.
Heidi | The Frugal Girls
This looks so tasty good and you've really made it so easy to prepare! Yum!! ❤️
Sherri
Love this breaded tofu recipe and the pairing of the katsu sauce! So much flavor! 🙂
Tasia ~ two sugar bugs
This breaded tofu looks so yummy!! I don't know that I've ever had breaded tofu, but you make me want to try it!! I love those crispy edges!
Molly
I made these the other night and they are very crispy and delicious! Thank you for this recipe!