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PANKO & PEANUT-CRUSTED TOFU

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Panko & Peanut-Crusted Tofu served with soba noodles, peas, green onion, avocado, everything-but-the-bagel seasoning, Eaton Hemp hemp hearts, diced oranges, and raw vegetables.

Panko & Peanut-Crusted Tofu served with soba noodles, peas, green onion, avocado, everything-but-the-bagel seasoning, Eaton Hemp hemp hearts, diced oranges, and raw vegetables.

This is a tofu spin on my family’s favourite panko-crusted Chicken Nuggets. We love to serve this crunchy, flavourful tofu on rice (regular, cauliflower or konjac), salad, soba noodles, or even in tacos.

As with my Chicken Nuggets, I have experimented with a number of different coating options, from regular bread crumbs to panko, almond flour, and pork panko (finely ground pork rinds). Pork panko may sound odd to my non-keto friends, but we honestly liked the tofu made with it or the regular panko better than the other versions (not sponsored, just sharing)!

This recipe is suitable for vegan, gluten-free, and keto diets.

Ingredients:

PANKO PEANUT TOFU WITH PORK PANKO.jpg

  • one 14 to 16-oz block extra-firm tofu

  • 1/2 cup unsalted dry-roasted peanuts (or additional panko for a nut-free option)

  • 1/2 cup panko (regular or pork panko)

  • 1 large egg (or flax egg), beaten

  • 1/2 cup canned organic coconut milk (or a second egg)

  • 1/2 cup almond flour (or all-purpose flour)

  • 1 tsp Redmond Seasoning Salt (or use a combination of salt, pepper, onion salt & garlic salt; omit if peanuts are salted)

  • 2 Tbsp or more avocado oil for cooking

Directions:

  1. Wrap the tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top.  Allow it to sit for 30 minutes to absorb the excess moisture then cut into 1-inch cubes or strips.

  2. Put peanuts in a coffee grinder or mini food processor and process until ground.  Place in a shallow bowl and mix with panko.

  3. In another shallow bowl, combine egg and coconut milk.  Place almond flour in a third shallow bowl and mix with seasoning salt.

  4. One at a time, dredge the tofu pieces in the seasoned flour, then the beaten egg and milk, and finally coat with the panko and peanut mixture, pressing down gently to help the crumbs adhere.

  5. Heat 1 Tbsp oil in a large skillet over medium-high heat.  Add the tofu pieces in a single layer (multiple batches will be required) and cook for 2 to 3 minutes.  Flip each piece with a spatula and fry for a few more minutes or until nicely crispy and golden brown.  Transfer to a plate and repeat for remaining tofu.

Serve and enjoy! Leftovers can be stored in an airtight container for 4 to 5 days and enjoyed cold or reheated in the oven. I actually love this tofu on salad (even though it’s not as crispy), and often pack it for lunch.

Panko & Peanut-Crusted Tofu made with gluten-free, keto-friendly pork panko.

Panko & Peanut-Crusted Tofu made with gluten-free, keto-friendly pork panko.

Panko & Peanut-Crusted Tofu served on zero-carb konjac rice with avocado, roasted broccoli, Eaton Hemp hemp seeds, sriracha, and a side of raw vegetables and soy sauce.

Panko & Peanut-Crusted Tofu served on zero-carb konjac rice with avocado, roasted broccoli, Eaton Hemp hemp seeds, sriracha, and a side of raw vegetables and soy sauce.